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Mexican Chocolate Thumbprints

By Bobby FlayPublished: Oct 30, 2010

Yields:

60

Prep Time:

1 hr 5 mins

Total Time:

1 hr 45 mins

Cal/Serv:

85

A bit of dulce de leche is the cherry-on-top of Bobby Flay's Mexican-spiced chocolate thumbprint cookies (pictured top left).

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Ingredients

2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
6 Tbsp. Dutch-processed cocoa powder
1 tsp. espresso powder
2 Tbsp. vegetable oil
1 tsp. vegetable oil
1 cup unsalted butter
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large egg yolks
2 tsp. vanilla extract
2 large egg whites
1/2 cup ground pecans
1 cup dulce de leche

Directions

1. Step 1In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended. In small bowl, with rubber spatula, combine cocoa powder, espresso powder, and oil until mixture becomes smooth paste.
2. Step 2In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy. Beat in egg yolks, one at a time, on medium speed until combined. Beat in vanilla, then cocoa mixture, until combined. Add flour mixture and beat on low speed just until dough comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.
3. Step 3Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
4. Step 4Roll 2 teaspoons dough into a ball. Dip top of ball into egg whites, then pecans. Place on prepared cookie sheet. Repeat with remaining dough, spacing balls 1 1/2 inches apart. With thumb or back of wooden spoon, make a deep indentation into center of each ball.
5. Step 5Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft. If necessary, make indentations again. Cool on pan on wire rack 2 minutes. With metal spatula, carefully transfer cookies to rack and cool completely. Store in airtight container at room temperature up to 3 days.
6. Step 6To serve, fill center of each cookie with about 1/2 teaspoon dulce de leche.

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