These cookies were delicious, brownie-like in texture, and quite chocolately, though only after some tweaking of the recipe.
Best of all, they served as an excellent vessel to hold jam (used homemade preserves). The jam did not run all over the place as so often happens when making thumbprint cookies.
I am only giving the recipe 4 stars, because as others have mentioned you need to use half-semi and half unsweetened chocolate. I also added a generous tablespoon of unsweetened cocoa to the flour to enhance the overall complexity of the chocolate flavor.
To prevent the cookie from spreading too much in the oven and the jam from running out, I chilled the dough several times over, i.e., first overnight in the fridge, then again after I rolled the dough into balls, then for 10 minutes after I formed the cups (rolled in sugar one more time to eliminate finger prints) and filled with the jam,i.e., right before putting them into the oven.
Also, because the cookies do nonethele