Chocolate Filled Thumbprint Cookies

If you’ve been around one thing fashionable  for terribly long, you will already apprehend that i'm NOT a planner.

Typically, I post quicky afters recipes that I managed to create, photograph, edit, and post among a handful of hours (as opposition several of my blogging friends WHO take the time to create a direction in some unspecified time in the future, photograph it succeeding, then arrange out their posting date every week about in advance…). And it’s not that I’m pleased with it, as a result of I’d truly adore to be an excellent planner. I even get these super cute Erin Condren planners per annum, simply to prove it.

Chocolate Filled Thumbprint Cookies

This direction is therefore improbably versatile, and that i am in love! I truly managed to tweak these into 3 terribly totally different tasting desserts, simply by creating totally different fillings. I’ll be posting those over succeeding few months, therefore make sure to appear out for them.

Crunchy, buttery, breakable shortbread cookie stuffed with chocolate. It’s a really, terribly easy treat, however at the same time a bit elegant, very cute, and completely delicious. And to not get too geeky here, however I conjointly love the distinction of texture in these cookies. The soft, breakable cookie next to the onerous chocolate is actually sensible, one amongst my favorite textures to eat!

INGREDIENTS:

• 1 1/2 cups butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/8 cups all-purpose flour
• 1 cup cornstarch
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 tbsp butter

INSTRUCTIONS:

1. Preheat oven to 325ºF.
2. Cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla.
3. In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix just until a dough comes together.
4. Scoop and roll heaping tablespoons of dough. Place each ball onto a lined baking sheet. Use the back of a spoon or your thumb (I always use the back of a really rounded teaspoon) to create a small indentation into the top of the dough ball, making an effort not to crack the dough by pressing too hard.
5. Bake for 10 minutes. Remove and press the indentation in again to make it a little deeper (still being careful not to crack the cookie). Let cookies cool completely.
6. Meanwhile, melt the chocolate chips over medium-low heat on the stove*. Once melted, remove from heat and stir in the butter. Spoon chocolate into each of the indentations in the cookies. Let chocolate cool completely to harden before serving.

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