Chocolate Thumbprint Cookies Recipe

Chocolate Thumbprint Cookies

[Note: Cookies can spread too thin and get crispy if the butter is a little too soft. Try not to cream the butter excessively or bake the cookies too long.]

1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup brown sugar
1-1/2 cups sifted unbleached flour
2 tablespoons milk
1/4 cup semi-sweet chocolate pieces, finely chopped
Chocolate filling (recipe below)

Preheat oven to 375° F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Make depression with thumb in center of each cookie. Bake 8-10 minutes. Roll in confectioner’s sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies.

Chocolate Filling:
3/4 cup semi-sweet chocolate pieces
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla

Melt the chocolate and butter in a saucepan over hot water (or melt in microwave). Stir to blend. Cool slightly. Blend in corn syrup, water and vanilla. Fill cookies before chocolate cools and sets. Makes about 3 dozen.