Chocolate Thumbprint Cookies
Hey! It's my first time posting here. I baked some chocolate thumprint cookies (yeah, I found out those little round cookies with jelly in the middle have a name) using the recipe from Vegan with a Vengeance and this is the result. Huge picture behind the cut.
Hopefully this isn't some horrible crime, but here's the recipe if you want to try them yourself (and you should!):
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup peanut oil
1/3 cup soy milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup sugar
6 teaspoons jam (I used raspberry)
Directions
Preaheat oven to 350 degrees F; line two cookie sheets with parchment paper. (I sprayed a pan with oil spray and they turned out fine.)
Sift together the flour, cocoa powder, salt, and baking soda.
In a large bowl, mix together all the wet ingredients (except the jam) plus the sugar. Add the dry ingredients to the wet and incorporate as well.
With damp hands, roll 1 tablespoon of dough into a ball and press between your palms into a disk, then place on a prepared cookie sheet. It's important to the texture of the cookies that your hands are damp, to prevent cracking at the edges. Bake the cookies for 5 minutes, then remove from oven. Press your thumb into each cookie to make an indent. They're pretty hot at this point so proceed carefully, or use something thumblike to make the indent. Place 1/4 teaspoon of jam into each indentation. Bake another 6 minutes. Remove from oven and let sit for two minutes, then transfer to a cooling rack to cool.
Some other notes; the cookies were EXTREMELY soft both times I took them out of the oven. Don't worry. When you set them out to cool and then move them to a cooling rack/refridgerator, they will harden and still be chewy but not to the point where they seem like they'll fall apart in your hands. Just be gentle with them while you periodically check to see if they're done cooling and have hardened enough. I promise, these are so, so, so much better than those hard cookies with plastic-like red jelly in the middle...
Give them a shot!
Hopefully this isn't some horrible crime, but here's the recipe if you want to try them yourself (and you should!):
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup peanut oil
1/3 cup soy milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup sugar
6 teaspoons jam (I used raspberry)
Directions
Preaheat oven to 350 degrees F; line two cookie sheets with parchment paper. (I sprayed a pan with oil spray and they turned out fine.)
Sift together the flour, cocoa powder, salt, and baking soda.
In a large bowl, mix together all the wet ingredients (except the jam) plus the sugar. Add the dry ingredients to the wet and incorporate as well.
With damp hands, roll 1 tablespoon of dough into a ball and press between your palms into a disk, then place on a prepared cookie sheet. It's important to the texture of the cookies that your hands are damp, to prevent cracking at the edges. Bake the cookies for 5 minutes, then remove from oven. Press your thumb into each cookie to make an indent. They're pretty hot at this point so proceed carefully, or use something thumblike to make the indent. Place 1/4 teaspoon of jam into each indentation. Bake another 6 minutes. Remove from oven and let sit for two minutes, then transfer to a cooling rack to cool.
Some other notes; the cookies were EXTREMELY soft both times I took them out of the oven. Don't worry. When you set them out to cool and then move them to a cooling rack/refridgerator, they will harden and still be chewy but not to the point where they seem like they'll fall apart in your hands. Just be gentle with them while you periodically check to see if they're done cooling and have hardened enough. I promise, these are so, so, so much better than those hard cookies with plastic-like red jelly in the middle...
Give them a shot!