Prep 25 mins
Cook 10 mins
I found this recipe in one of my mother's Food & Wine cookbooks when I started college; every time I had a paper or test coming up I'd bake a batch of these for energy:) Once, when my mom only had some dark chocolate chips in her pantry, I used them--at first I was skeptical (so was my family), but they were really just as good!
- 1 cup butter, softened (no substitutes)
- 1⁄2 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups flour
- 3 tablespoons poppy seeds
- 1⁄4 teaspoon salt
- 6 ounces white chocolate, melted (King Arthur has lemon-flavred white chocolate chips; or you can use semisweet chocolate)
- Preheat oven to 375*F.
- In a large bowl, cream together the butter and sugar until light and smooth, using an electric mixer on medium speed.
- Blend in the egg yolks and vanilla.
- Combine the flour, poppy seeds, and salt; gradually add to the creamed mixture just until combined.
- Roll dough into 1" balls; space 2" apart on ungreased cookie sheets.
- Using your thumb or the end of a wooden spoon handle, make an indentation in the center of each ball.
- Bake for 10-12 minutes, or until lightly browned.
- Immediately reinforce the indentation with the spoon handle again; transfer cookies to wire racks and cool slightly.
- While cookies are still warm, fill with a spoonful of the melted chocolate.
These were really good, but we actually preferred them without the white chocolate. I made the dough and formed them on cookie sheets 2 days prior to baking, with no problems. DO make sure you reinforce the little indentation immediately after you take them out of the oven! I will try these as freezer cookies next time--great buttery flavor