A traditional thumbprint cookie dotted with mini chocolate chips and filled with a glossy chocolate filling.
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Cookie
12 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
12 teaspoon salt
1 12 cups all-purpose flour
14 cup mini semi-sweet chocolate chips
14 cup milk
12 cup powdered sugar, if desired
Filling
34 cup mini semi-sweet chocolate chips
1 tablespoon shortening
2 tablespoons light corn syrup
1 teaspoon water
1 teaspoon vanilla
STEP 1
Heat oven to 375°F.
STEP 2
Combine brown sugar, butter, 1 teaspoon vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, 1/4 cup chocolate chips and milk. Beat until well mixed.
STEP 3
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.
STEP 4
Bake for 10 to 12 minutes or until lightly browned. (If necessary, make indentation in top of cookie again.) Cool completely. Sprinkle cookies with powdered sugar, if desired.
STEP 5
Melt 3/4 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 1-2 minutes or until smooth. Cool slightly. Stir in corn syrup, water and vanilla. Spoon about 1 teaspoon filling into each cookie indentation.
