Chocolate Thumbprint Cookies
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 dozen
ingredients
- 118.29 ml butter, plus
- 44.37 ml butter
- 118.29 ml confectioners' sugar
- 0.61 ml table salt
- 4.92 ml pure vanilla extract
- 295.73 ml all-purpose flour
- 113.39 g semisweet chocolate (I use Cadbury bars)
- 4.92 ml corn syrup
directions
- Preheat oven to 350.
- In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
- When smooth, about two minutes, on low speed, add flour until fully incorporated.
- Form balls using 2 teaspoons of dough.
- Place balls one inch apart on a baking sheet.
- Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
- Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
- Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
- When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.
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