Chocolate thumbprint cookies

  • 8 tbsp Butter (113 grams) softened
  • 1//2 cup Icing Sugar
  • 1/4 tsp salt
  • 1 tsp Vanilla essence
  • 1 1/4 cup All purpose flour
  • 2 ounce Semi Sweet Chocolate chips (56 grams)
  • 3/4 tsp Corn syrup (I used pan cake syrup)
  • 2 tbsp butter
Method
  1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
  2. Beat together 8 tbsp butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk.
  3. Add the flour and beat on low speed and then increase to medium high.
  4. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls, and place 1 inch apart on a baking tray.
  5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation. 
  6. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
  7. Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. Fill the indentation with the chocolate mixture or jam.
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