OK, lent is over. Get baking! This cookie contains no hidden health benefits, other than pure pleasure. I made them for two families I am baking for and I hope they delighted in the taste and textures of the rich chocolate with the delicate almond flavor of the frosting.
If you don’t want all the frosting, you can simply make them as a drop cookie and enjoy the soft fudge flavor.
The original recipe for the cookies is adapted from the Betty Crocker Cookbook, circa 1972. Yes, a heritage recipe. I altered them and made them into thumbprint cookies to add a spot for the frosting.
Ingredients for Double Chocolate Thumbprint Cookies
1/2 cup butter, softened
1 cup sugar
1 large egg
2 oz melted chocolate (or 6 TBS unsweetened cocoa powder plus 2 TBS butter or coconut oil)
1/3 cup buttermilk (I used powdered buttermilk.)
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp soda
1/2 tsp salt
1 cup chocolate chips
Preheat oven to 375 degrees F.
In a mixing bowl, beat the butte, sugar, egg, chocolate, buttermilk and vanilla.
Stir in the dry ingredients and mix just until blended. This makes a stiff batter.
Add chocolate chips and stir by hand.
Drop by rounded tablespoons onto a parchment lined (or greased) baking sheet.
Use the tip of a spoon to create a dent – or your thumb.
Bake 7 – 8 minutes until done. This is a hot oven, so watch them carefully.
Take them off the pans and let them cool on a wire rack.
When cool, frost and decorate any way you like.
Cream Cheese Frosting (small batch)
2 TBS butter
2 oz Cream cheese
1 TBS milk
1 tsp vanilla extract
1/2 tsp almond extract
1-2 cups powdered sugar until stiff
Mix these in a small bowl with a hand mixer.
Add just enough powdered sugar for the frosting to hold its’ shape and no more.
Garnish with nuts, coconut, sprinkles or whatever you like.