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  • Chocolate Chips Thumbprint Cookies

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    Chocolate Chips Thumbprint Cookies
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. HERSHEY'S Semi-Sweet Chocolate Chips, divided
    • 1/4 c. Butter or possibly margarine, softened
    • 1/4 c. Shortening
    • 1/2 c. Sugar
    • 1 x Egg, separated
    • 1/2 tsp Vanilla extract
    • 1 c. All-purpose flour
    • 1/4 tsp Salt
    • 1 c. Finely minced nuts

    Directions

    1. Heat oven to 350'F. In small microwave-safe bowl, place 1/4 c. chocolate chips. Microwave at HIGH (100%) 20-30 seconds or possibly just till chocolate is melted and smooth when stirred; set aside to cold slightly. In large mixer bowl, combine butter, shortening, sugar, reserved melted chocolate, egg yolk and vanilla; blend well. Stir in flour and salt. Roll dough into 1" balls. With fork, slightly beat egg white. Dip each ball into egg white, roll in minced nuts. Place balls on ungreased cookie sheet, about 1" apart. Press center of each ball with thumb to make indentation. Bake 10-12 min or possibly till set. Remove from oven; immediately place several of remaining 3/4 c. chocolate chips in center of each cookie. Carefully remove from cookie sheet to wire rack. After several min, swirl melted chocolate in each thumbprint. Cold completely.
    2. Makes about 2 1/2 dozen cookies.

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