last week friday i spent all morning baking cookies to take to my art gallery job(s) that evening. my full-time job is at a bakery so i don’t bring goodies to those guys, but the ladies i work with at the gallery are always excited for treats. i ate a bunch of them on that day, but literally forgot about them until yesterday… and they were still so yummy. that’s six whole days folks! and they were still soft and flavorful.
though i baked others, the stars of the show were the chocolate thumbprint cookies from VwaV. thank you again, isa, for kitchen magic!
this is a supereasy and fun recipe to make. she recommends using raspberry or apricot jam, but i had only blackberry jam, and only about half the necessary amount. so in a little bowl i mixed some pomegranate molasses, tahini, honey, and sesame seeds to be used in the next round. this worked *amazingly* well. i am so excited about the taste sensation that is pomegranate, tahini, and chocolate!
chocolate thumbprint cookies*
1 cup ap flour
1/3 cup cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup oil (i used safflower)
1/3 cup soymilk
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup sugar
6 tsp jam (or other such things)
Preheat your oven to 350, and she recommends using parchment on your cookie sheets. i say save the paper…
mix together flour, cocoa, salt and baking soda in a bowl and set aside. mix all the wet ingredients (not the jam) and the sugar in a large bowl, then add the dry to the wet and mix well. using damp hands roll the dough into tbsp sized balls then press onto the cookie sheet.
here is the tricky part: bake for 5 minutes, then remove from oven. press your thumbs into the hot cookies (ha! i used a teaspoon measure and made little indentations and that worked quite well). Put about 1/4 tsp of jam (or other gooey stuff) into the indentation, then put the cookies back in the oven for 6 minutes. remove, let them cool for a few minutes on the sheet, then transfer to a cooling rack.
these kept well on the counter for a few days, and as i mentioned, in the fridge for almost a week (and then they disappeared!)
*i certainly don’t want to share all of isa’s secrets, but i reckoned that if i could find the recipe online (on google books) that it would be ok to post it here.