Chocolate Thumbprints II Recipe - Allrecipes.com
Chocolate Thumbprints II Recipe

Chocolate Thumbprints II

Recipe by  

"Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
  3. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

I loved these cookies! I rolled the first batch in the egg mixture and didn't care for thelook of them so the next batch I just rolled in sugar and skipped the egg and I think they looked much nicer. They tasted delicious both ways though. My family gobbled them up and I sent them out for Christmas too. Melody

 
Most Helpful Critical Review
Dec 15, 2008

Whether or not to use the egg bath called for in this recipe isn't the biggest issue because the cookie isn't worth making either way. I rolled the dough balls in sugar and the cookies did turn out pretty. I had no issues with them being flat or with cracking. The problem is, they just don't taste that great and the texture is rather disagreeable as well. I expect a chocolate cookie to be chocolatey! These suffered in chocolate intensity. The crumb, while moist, is not of the chewy consistency you'd expect. While hubby and I don't always agree, we did on these cookies, right down to giving them only 2 stars. The bottom line is, the most flavor came from the chocolate kiss! Without it, these would have been pretty much tasteless baked dough balls.

 

44 Ratings

May 31, 2003

This was my first non chocolate chip cookie recipe. It was easy to make although I wasn't sure about the egg whites. I made one batch rolling the dough in egg whites and sugar. No one really liked them. I made another batch without rolling the dough in the egg whites but still rolled it in sugar and everyone loved them. I also added 1/4 teaspoon of peppermint extract. Very good!

 
Dec 11, 2005

These cookies are wonderful- especially right out of the oven when the kisses are still warm. I did as others suggested and did not roll the cookie in egg whites and then in the sugar. I just rolled it in sugar. I did not put the indentation in the cookie before I baked them, either I just put the kiss right in as soon as they came out of the oven. YUMMY!!

 
Dec 22, 2005

yummy and easy to make, i did 4 cookies in egg whites as a test and found that you can get better results with out that step, just rolling in sugar is fine. i brought them to work for the holidays and they were gone in less than 3 hours!

 
May 06, 2008

I don't care for the look of the cookies with the egg on them. When I took the suggestion of simply rolling them in sugar, they looked great! Also, I had to cut down the cooking time because my first batch was very dry and crumbly.

 
Dec 19, 2004

These are a must for chocolate lovers. Made them with my 4 year old daughter and they turned out great. The only change we made was that we did not roll the balls in egg whites...the sugar had no problem sticking to the dough without it and the sugar gave it a slightly crispy outside while the inside stayed moist. YUMMY! We made them for Christmas and used red and green sugar sprinkles.

 
Dec 22, 2005

a pretty good cookie. the first batch i made with margarine. big mistake. they fell completely apart and didn't look to appealing. for the second batch i decided to whip out and pick up some butter. i used cold butter.. broken down with a fork.. then combined with my hands until it was a good enough texture to use the electric mixer. (first time i had butter stuck on my ceiling. oops :P). the came out much better. i skipped out the egg white addition at the end as they were sticky enough to hold the sugar on them. plus. i found the egg white made them stick to the pan and made the sugar not look so appealing after baking. the second batch looks exactly like the picture. yay!! :)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chocolate Crinkles II

See how to make chocolate cookies coated in confectioners' sugar.

Chocolate Mint Candies Cookies

Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.

Chocolate Snowcap Cookies

See how to make a fudgy, chocolate cookie with powdered sugary snowcaps.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States