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.
- 8 tablespoons (1 stick) unsalted
- 6 ounces high-quality milk chocolate chopped into small, even sized
- 1 tablespoon unsweetened cocoa
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups of unbleached all purpose
- ½ teaspoon baking soda
- Big pinch of salt
- 36-48 large milk chocolate chips
(the biggest you can find)
- 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.
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.