1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
30 nugget-sized chocolate candy bars, cut in half
Heat oven to 325°F.
Combine flour, cocoa, salt and baking powder in bowl; set aside.
Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk, continue beating until well mixed. Add flour mixture; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.
Bake 10-11 minutes or until set. Remove from oven; immediately press candy piece into center of each cookie, cut-side down. Return to oven; continue baking 1 minute or until candy begins to melt. (Candy may appear to retain its shape.) Swirl melted chocolate with back of small spoon. Cool 1 minute on cookie sheets. Remove to cooling racks. Cool completely.
- Nugget-sized chocolate candy bars are individually wrapped and come in 10- to 19-ounce bags. Choose your favorite, such as milk chocolate with toffee & almonds, dark chocolate with almonds, extra milk chocolate with almonds, milk chocolate etc.
- If cookies spread too much, refrigerate dough 30-60 minutes or until firm.