I’m often asked if I ever make a mistake in a recipe and end up with something good. These cookies were that kind of a lucky accident. I must not have paid attention while I was mixing the dough, because I put in too much chocolate and got cookies as dark and rich as devil’s food. I thought I’d sandwich them with jam, but then I had a better idea: thumbprints. I pressed the center of each little ball of dough down with a corn, baked the cookies, and then pressed the imprints again when they came out of the oven. The double pressing not only gave me a place for the jam; it also made the cookies fudgy. These are also really good filled with more chocolate. Plan Ahead: The dough needs to be refrigerated for at least 2 hours. Makes about 38 cookies 3/4 cup (102 grams) all-purpose …