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.
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
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.