For the second October bake, I made these very rich, chocolate thumbprint cookies. Instead of filling them with jam, I melted some white chocolate, colored it green and flavored it with peppermint. What’s better than chocolate and mint?The only issue I had was that, after chilling for several hours, the dough was almost impossible to scoop. Less chill time would be better — just enough to firm it up but not so long that it can’t be scooped.They don’t look as good as the photo in the cookbook, but they were delicious. If I can ever find ruby chocolate, I will make them again.Check and see what the other TWD bakers made this time around.