I recently posted a recipe for Orange Cranberry Thumbprint Cookies, they are delicious and distinctly holiday-ish. So I thought ‘how about changing the recipe slightly for the chocolate lover?’ And voila! The Chocolate Walnut Thumbprint Cookie was born!
(This post contains affiliate links. I may make a commission off sales, your price remains the same)
HOW TO MAKE THESE PRETTY LITTLE COOKIES:
These cookies are actually very simple: flour, butter, honey, sugar, salt, egg yolk and a hint of cinnamon. After making the dough you roll it into two logs and chill for two hours. Then slice, roll into balls, dip in sugar and walnuts and bake.
HOW TO GET THE “THUMBPRINT”:
That thumbprint is achieved by removing the cookies from the oven 2/3 of the way through baking time and using the bottom of a wooden spoon, or whatever you have on hand to press that thumb like indentation into the cookie, just don’t use your actual thumb, that would hurt. I actually used the bottom of a cheese slicer. After making the thumbprints, return the cookies to the oven to finish baking. While cookies bake you melt the chocolate to pour into the “thumbprints!”
THE RECIPE: CHOCOLATE WALNUT THUMBPRINT COOKIES
A biscuit like cookie rolled in walnuts and filled with chocolate. You may use dark or milk chocolate, whichever you prefer. Note: you will be removing cookies about 2/3 through cooking time to make the thumbprint and then return cookies to the oven.
- 2 1/2 cups all-purpose flour you can also use gluten free flour
- 3/4 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1 cup butter 2 sticks, room temperature
- 1/2 cup organic granulated sugar plus a little more for dusting cookies
- 1 teaspoon vanilla paste or extract I prefer paste
- 1 large egg yolk
- 1/4 cup honey
- 3/4 cup raw walnuts chopped finely
- 1/2 chocolate chips melted to package instructions you may use dark or milk chocolate
Whisk flour, salt and cinnamon in a bowl and set aside
Add soft butter and sugar to mixer and mix until well incorporated
Add vanilla, egg yolk, and honey, mix well
Add flour mixture in thirds mixing well between additions
Remove dough from mixer and separate evenly into two balls, then shape and roll each ball into a 9" log
Wrap each log in parchment paper, making sure it's as air tight as you can get it, place in a airtight glass container with lid and put in the fridge for two hours (or wrap in plastic, I just hate using plastic). If you only want to cook half a batch you can freeze dough for up to a month.
Chop walnuts and place some sugar into a small bowl (not much, maybe a couple of tablespoons)
After dough has chilled for two hours, preheat oven to 350 degrees and cover a cookie sheet with parchment
Remove one log at a time from the refrigerator, unwrap and slice into 15 rounds
Use both of your palms to roll each slice into a ball and dip one half of ball into sugar and then chopped walnuts. You may need to press the nuts into the dough with fingers.Repeat with all the dough and set cookies walnut side up on cookie sheet with 2" space on all sides
Place in the oven and bake for 8 minutes, remove from oven and use the round end of a wooden spoon (or what ever works) to create the 'thumbprint' in each cookie. Return the cookies to the oven and bake for five more minutes.
Remove cookies from oven and just slide the parchment paper and cookies onto a cooling rack
Melt chocolate to package instructions and spoon a little into each thumbprint
Serve and enjoy!