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Milk Chocolate Thumbprint Cookies - June, 2016.

 
 
 
 
 
 
 
 

While I am usually an easy-to-bake-a-bar kind of witch – there are times when a cookie is simply perfect.

These are my favorite cookies especially when chocolate needs to take center-stage. Consider multiple batches for teachers’ gifts this June.

The recipe can be found on pages 34 and 35 of Fat Witch Bake Sale.

  • Ingredients
  • 8 tablespoons (1 stick) unsalted
      butter
  • 6 ounces high-quality milk chocolate   chopped into small, even sized
      pieces
  • 1 tablespoon unsweetened cocoa
      powder, sifted
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups of unbleached all purpose
      flour
  • ½ teaspoon baking soda
  • Big pinch of salt
  • 36-48 large milk chocolate chips
      (the biggest you can find)
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease 2 baking sheets with butter or cooking spray or line them with parchment paper.
  • In a small saucepan, warm the butter and chopped chocolate over low heat, stirring frequently
  • When both are almost melted, remove the saucepan from the heat and whisk in the cocoa.
  • Set aside the pan for 3-5 minutes.
  • In a large mixing bowl, beat the sugar, egg and vanilla until creamy.
  • Add the chocolate and butter mixture and beat until well combined.
  • Measure and sift the flour baking soda, and salt directly into the chocolate dough.
  • Beat only until no trace of the dry ingredients remains.
  • Using a teaspoon, drop balls of dough onto the prepared baking pans.
  • Space the balls at least 1½" apart.
  • Use your thumb (wet it first), and make a small indentation in the center of each ball.
  • Fill each indentation with a large chocolate chip.
  • Bake the cookies for 9-12 minutes. Cool the pans on a rack for at least 20 minutes.
  • Remove the cookies to a rack or flat plate and let cool completely.
  • This recipe will make 36-48 cookies. They will keep for 5-7 days in an airtight container at room temperature.

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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.