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Chocolate Thumbprint Cookies
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Brief Description
Chocolate-filled thumbprint chocolate chip cookies.
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Main Ingredient
flour
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
These freeze well; make them ahead, and layer in an airtight container with waxed paper between layers to protect chocolate.
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Posted By: mcarr
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Posted On: Dec 22, 2014
Number of Servings:
Ingredients:
- 1/2 cups - unsalted butter at room temperature
- 1/2 cups - vegetable shortening
- 1/2 cups - light brown sugar
- 3 - egg yolks
- 2 tablespoons - milk
- 1 1/2 teaspoons - vanilla extract
- 1/4 teaspoons - salt
- 2 cups - flour
- 1/4 cups - chocolate chips chopped
- 1 1/2 cups - chocolate chips
- 1 tablespoons - shortening
- 2 tablespoons - light corn syrup
- 1 tablespoons - water
- 1 teaspoons - vanilla
Directions:
Preheat oven to 350 degrees F.
Blend together butter, shortening, and brown sugar until creamy and fluffy, scraping down the sides of the bowl as needed. Stir in egg yolks, milk, vanilla and salt; mix until well combined. With mixer on low speed, gradually add the flour, and mix until thoroughly blended.
Roll dough into 2-inch (walnut sized) balls and place 2 inches apart on ungreased cookie sheet. Press thumb into each ball to make indentation for filling. Bake 10-12 minutes until very lightly browned on bottom. Let cool.
For filling, melt chocolate chips with shortening (either in double boiler over hot water or in a microwave-proof glass bowl in the microwave). Stir frequently. Remove from heat and stir in corn syrup, water, and 1 teaspoon vanilla. Fill baked cookies with this chocolate sauce. Cool completely before storing.
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