I made these Chocolate-Strawberry Thumbprint Cookies with fresh strawberries, but you can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
I found 3/4‑inch balls to be too tedious to make. I rolled the dough into1-inch balls that weighed about 10 grams each. I got 24 cookies. There was no need to adjust the cooking time, 15 minutes in a convection oven was perfect.
- 3/4 cup all-purpose flour
- ¼ cup unsweetened Dutch-process cocoa
- ¼ teaspoon kosher salt
- 2 ounce semisweet chocolate, chopped
- ½ cup (1 stick) unsalted butter (at room temperature )
- ¼ cup plus 6 ½ teaspoons granulated sugar (divided)
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 4 ounce cream cheese (at room temperature )
- 2 tablespoon confectioners’ sugar
- 5–6 fresh strawberries (washed, stemmed and finely diced)
Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
Put butter and ¼ cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4‑inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4‑inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.
Stir cream cheese and confectioners’ sugar in a small bowl. Toss berries with remaining ½ teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.