Milk Chocolate Thumbprint Cookies - June, 2016.

While I am usually an easy-to-bake-a-bar kind of witch – there are times when a cookie is simply perfect.

These are my favorite cookies especially when chocolate needs to take center-stage. Consider multiple batches for teachers’ gifts this June.

The recipe can be found on pages 34 and 35 of Fat Witch Bake Sale.

• Ingredients
• 8 tablespoons (1 stick) unsalted
    butter
• 6 ounces high-quality milk chocolate   chopped into small, even sized
    pieces
• 1 tablespoon unsweetened cocoa
    powder, sifted
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¼ cups of unbleached all purpose
    flour
• ½ teaspoon baking soda
• Big pinch of salt
• 36-48 large milk chocolate chips
    (the biggest you can find)

• Directions
• Preheat the oven to 350 degrees F.
• Grease 2 baking sheets with butter or cooking spray or line them with parchment paper.
• In a small saucepan, warm the butter and chopped chocolate over low heat, stirring frequently
• When both are almost melted, remove the saucepan from the heat and whisk in the cocoa.
• Set aside the pan for 3-5 minutes.
• In a large mixing bowl, beat the sugar, egg and vanilla until creamy.
• Add the chocolate and butter mixture and beat until well combined.
• Measure and sift the flour baking soda, and salt directly into the chocolate dough.
• Beat only until no trace of the dry ingredients remains.
• Using a teaspoon, drop balls of dough onto the prepared baking pans.
• Space the balls at least 1½" apart.
• Use your thumb (wet it first), and make a small indentation in the center of each ball.
• Fill each indentation with a large chocolate chip.
• Bake the cookies for 9-12 minutes. Cool the pans on a rack for at least 20 minutes.
• Remove the cookies to a rack or flat plate and let cool completely.
• This recipe will make 36-48 cookies. They will keep for 5-7 days in an airtight container at room temperature.