Switch it up: Double Chocolate Thumbprint Cookies

Remember the German Thumbprint Cookies from our December issue? These super-easy chocolate cookies are filled with a mixture of white chocolate, pecans and coconut. They’re  decadent, pretty and oh-so festive and I can tell you that our entire food team just couldn’t get enough of them when we were developing and retesting them in our Test Kitchen. Being still jet-lagged from my trip back home to France (did you take a look at the sugar puffs I blogged about? So good!) I got into some very early morning baking. Little beats the smell of freshly baked chocolate cookies before 7AM!

The result? A variation on our base recipe with these Double-Chocolate Thumbprint Cookies, filled with good quality, melted, milk chocolate.


To make them, simply follow our chocolate dough recipe as directed. Once the cookies are completely cooled, melt 100g of melted milk chocolate and spoon about 1-1/2 tsp of chocolate into each well. Cover loosely and refrigerate until chocolate is set, about 30 minutes.

Not a milk chocolate fan? You can switch-it up with many other  fillings like dulce de leche, jam, nutella or a chocolate ganache topped with a little fleur de sel.