Chocolate Thumbprint Crackles

Name: Chocolate Thumbprint Crackles
Ingredients: 61/2 ounces bittersweet or semisweet chocolate (broken up or coarsely chopped); 1/2 cup (1 stick) unsalted butter; 2/3 cup sugar; 3 tablespoons unsweetened cocoa powder (American-style); 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (6 ounces) semisweet chocolate minimorsels (or chopped regular semisweet chocolate morsels); 3 large eggs; 11/2 teaspoons vanilla extract; 2 tablespoons mint jelly or raspberry preserves (reduced-sugar seedless); About 1/2 cup powdered sugar (sifted, for topping); 1 teaspoon peppermint extract (optional; use if preparing mint thumbprints); About 1/2 cup mint jelly or raspberry preserves (for filling thumbprints); 13/4 cups all-purpose white flour

A dark chocolate cookie with a cracked surface, filled with mint jelly or raspberry jam in the center.

Varies

Easy

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Ingredients

bittersweet or semisweet chocolate (broken up or coarsely chopped) 61/2 ounces

unsalted butter 1/2 cup (1 stick)

sugar 2/3 cup

unsweetened cocoa powder (American-style) 3 tablespoons

baking powder 1/4 teaspoon

salt 1/4 teaspoon

semisweet chocolate minimorsels (or chopped regular semisweet chocolate morsels) 1 cup (6 ounces)

large eggs 3

vanilla extract 11/2 teaspoons

mint jelly or raspberry preserves (reduced-sugar seedless) 2 tablespoons

powdered sugar (sifted, for topping) About 1/2 cup

peppermint extract (optional; use if preparing mint thumbprints) 1 teaspoon

mint jelly or raspberry preserves (for filling thumbprints) About 1/2 cup

all-purpose white flour 13/4 cups

Instructions

Tip: Melting Chocolate

In a large, microwave-safe bowl, microwave the bittersweet or semisweet chocolate and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.

Mixing Batter

Stir the sugar into the chocolate mixture until well blended. Using a spoon, beat in the eggs, one at a time. Stir in the vanilla.

Adding Flavor

In a small, microwave-safe bowl, microwave the 2 tablespoons mint jelly or raspberry preserves on 50-percent power just until fluid but not bubbling, about 1 minute. (Or heat in a small saucepan over low heat.) Stir the mint jelly and peppermint extract into the chocolate mixture if making mint thumbprints, or stir in the raspberry preserves if preparing raspberry thumbprints. Set aside.