Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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The powdered sugar on these cookies creates a crackly design after baking.
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth. Remove from heat. Cool completely.
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate 4 hours or overnight until firm.
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 10-12 minutes or until slightly firm to the touch. Cool completely.
Press indentation again with thumb or back of teaspoon. Fill each indentation with
caramel ice cream topping.
Dietary Fiber: <1g
These came out great! I tried them even with the above review, because I've nev been disappointed with any cookie on this website. I did add additional flour, maybe a total of a half a cup. I just kept adding a bit more until the douh would hold a bit of shape and not be so "shiney". I used the caramel recipe from the salted caramel thumbprint recipe, as I had made those as well. I also refrigerated the dough over night. I got great reviews and my husband was eating them before I could even finish & he's kind of picky when it comes to "new" recipes!
Cookies flattened out, were gooey and raw after baking 11 minutes. Baked cookies longer and were still somewhat gooey. Had to throw them in the garbage. Don't waste your time or ingredients.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/784
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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