Chocolate Thumbprint Cookies

Chocolate Thumbprint

It’s cookie season– a.k.a. weigh- gain season – at least for me, as I simply cannot control myself when it comes to home baked cookies.  These are my favourite -a  not too sweet shortbread base with an excellent dense texture – then a pop of dark chocolate. Oh my. Love it. Easy too.

Chocolate Thumbprints

adapted from Martha Stewart’s Cookies

makes 3 1/2  dozen

1 cup unsalted butter, softened to room temp.

1 cup icing sugar

1/4 tsp salt

2 tsp pure vanilla extract

2 cups all-purpose flour

1 cup  (6 ounces) semisweet chocolate, chopped (or chocolate chips)

2 tsp corn syrup

2 (additional) Tbsp butter

Directions:

Preheat oven to 350 F.  Line two baking sheets with parchment or silpats.

In bowl of electric mixer, beat 1 cup of butter, icing sugar, salt and vanilla on medium speed until smooth, scraping down sides.  Beat in flour. Start at a low speed, gradually increasing to medium as the flour becomes incorporated. Mix only until all flour is mixed in.

Form balls of dough with cookie scoop or your hands (about 2 tsp each). Dough will be a little crumbly so press it together.  Place balls one inch apart on baking sheets.  Bake 10 minutes, remove from oven, and using the end of a wooden spoon, make an indent in each cookie.  Continue baking until light brown on the edges. (about 7 minutes more). Remove from oven, and use the end of the spoon to press your indents once more.

Combine chocolate, 2 tablespoons of butter and corn syrup in a small metal bowl over a saucepan with an inch of simmering water. Mix and remove from heat after chocolate is melted and smooth.Cool slightly, then fill indents with chocolate. (I use a baby spoon).  Set aside to for chocolate to firm up.  Store in airtight container for 3 days at room temperature, or freeze in layers in containers. They freeze really well.

dough will have a crumbly texture, but will come together when pressed with hands

after 10 minutes of baking, make indent, then return to oven

re-indent the cookies after they come back out of oven

melt butter, corn syrup and chocolate in top of double boiler

YUM YUM YUM

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