Chocolate Chip Cookie Dough Thumbprint Cookies

Products Used

Ingredients

  • Cookies
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup firmly packed Imperial Sugar Light Brown Sugar
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon vegetable or canola oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 cup mini chocolate chips
  • Eggless Cookie Dough
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup firmly packed Imperial Sugar Light Brown Sugar
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 cup all-purpose flour*
  • 1 1/2 tablespoons heavy cream
  • 3 tablespoons mini chocolate chips
  • Drizzle
  • 1/2 cup chocolate chips
  • 1 teaspoon vegetable or canola oil

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. To make cookies, combine butter, brown sugar, granulated sugar, and oil in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until light and fluffy. Add eggs and vanilla and beat for just a few seconds until egg is broken and slightly incorporated. Add flour, cornstarch, and baking soda and beat once again just until no visible flour remains. Stir in chocolate chips with a wooden spoon or rubber spatula.
      2. Cover cookie dough with plastic wrap and place in refrigerator until cold and firm, at least 30 minutes.
      3. While dough is chilling, prepare eggless cookie dough. In a medium bowl, stir together butter, brown sugar and granulated sugar. Add vanilla and salt and stir to combine. Add flour and stir until crumbly. Add heavy cream and stir or mix with hands until a smooth dough forms. Stir in chocolate chips. Roll by hand into 24 evenly sized balls and set aside.
      4. Preheat oven to 350° F. Line baking sheet with parchment paper or a non-stick baking mat. Place golf-ball sized scoops of chilled cookie dough on baking sheet about 2 inches apart. Bake 8-9 minutes or until edges are just beginning to brown. They should appear a little underdone but not wet looking.
      5. Immediately after removing cookies from oven, gently press ball of eggless cookie dough in center of each cookie. The heat from cookies will melt dough just enough to hold them together. Allow cookies to cool on baking sheet for 5 minutes, then remove to a cooling rack to cool completely.
      6. To make drizzle, combine chocolate chips and oil in a small bowl. Microwave for 30 seconds, stir, and microwave in 15 second intervals until just a few lumps of chocolate remain. Stir chocolate until smooth and completely melted, then transfer to a small plastic storage bag. Cut a small tip off one of corners of bag and use it like a pastry bag to squeeze and drizzle chocolate over cooled cookies.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Lindsay Moe @theliveinkitchen.

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