These chocolate cookies are rolled in pecans and filled with melted dark chocolate. Recipe from Kathleen King of Tate's Bake Shop.
Kathleen King's Chocolate Thumbprint Cookies
About This Recipe
|Active time:||40 minutes|
|Total time:||3 hours|
|This recipe appears in:||5 Cookie Making Tips from Kathleen King of Tate's Bake Shop|
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup salted butter, softened
- 1/2 cup sugar
- 1/3 cup packed dark brown sugar
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 egg whites
- 3 cups finely chopped pecans
- 8 ounces semi sweet chocolate, melted
- 2 teaspoons vegetable oil
In a small bowl, combine flour and salt. Set aside.
In a large bowl, cream butter, sugar and brown sugar.
Add melted chocolate and vanilla, mix till combined. Scrape down bowl. Add egg yolks and mix.
Add flour mixture and mix till combined. Remove dough from bowl onto a large piece of clear film. Wrap and form into a disc. Refrigerate for 2 hours or firm enough to roll into balls.
Preheat oven to 350°F. Line 2 sheet pans with silpat or grease pans.
In a small bowl, add egg whites and whisk lightly with a fork to lighten. Place nuts in a separate small bowl.
Roll dough into small balls the size of marbles. Dip the dough balls into the egg white to coat.
Roll each ball in chopped pecans.
Place balls onto prepared cookie sheets 1 1/2 inch apart and push down the center of each ball with your thumb. If you have long nails, use the end of a wooden dowel.
Bake for 10 minutes, remove pans from the oven, and press down the centers again, using a dowel or the back of a teaspoon. Bake for 10 minutes more.
While cookies cool, melt chocolate and oil in a small bowl in the microwave, till just melted.
Using a teaspoon, fill cookies, one by one. Place them back onto the sheet pans till chocolate is firm and set. The chocolate will take a couple of hours to set, if you are in a hurry, refrigerate them.