Recipe by internetnut

Chocolaty, moist and rich, these thumbprint cookies taste like brownies. Chopped nuts can be added, but no icing! I found this recipe on Great American Recipes cards. I have not tried this recipe, but I'm posting it for safe keeping.

Ingredients Nutrition

Directions

  1. Cream the butter until light. Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light. Beat in the egg and vanilla.
  2. Melt the chocolate in a small, heavy saucepan over very low heat.
  3. Stir chocolate into the butter mixture.
  4. Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if used.
  5. Shape into walnut-sized balls. Make an indentation with your thumb in each cookie.
  6. Bake at 350 for 10-12 minutes until just done.
  7. Cool on a rack.
  8. Tips: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.
  9. Microwave Directions:.
  10. Cream the butter until light. Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light. Beat in the egg and vanilla.
  11. Melt the chocolate in a microwave safe dish at MEDIUM power for 2 minutes. Stir into the butter mixture.
  12. Slowly stir in the salt and flour. Combine well. Stir in walnuts, if used.
  13. Shape into walnut-sized balls. Make an indentation with your thumb.
  14. Place 9 cookies in a circle on a microsafe tray or dish.
  15. Microwave at MEDIUM HIGH power for 2 1/2 minutes. The cookies will not appear moist but the bottoms will look fudgy.
  16. After a few minutes remove to rack to cool.
  17. Tips: Why not make this microwave version in the summer when you want to keep your kitchen cool!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a