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Chocolate Chips Thumbprint Cookies

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Submitted by honferrin

YIELD

2 1/2 Dozen Cookies

PREP

40 min

COOK

12 min

READY

52 min

Ingredients

1 237
CUP ML CHOCOLATE CHIPS (SEMI-SWEET)
divided *
¼ 59
CUP ML BUTTER
or margarine, softened
¼ 59
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
separated
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 237
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML NUTS
finely chopped

Directions

Heat oven to 350℉ (180℃).

In small microwave-safe bowl, place ¼ cup chocolate chips.

Microwave at HIGH (100%) 20 to 30 seconds or just until chocolate is melted and smooth when stirred; set aside to cool 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 chopped nuts.

Place balls on ungreased cookie sheet, about 1” apart.

Press center of each ball with thumb to make indentation.

Bake 10 to 12 minutes or until set. Remove from oven; immediately place several of remaining ¾ cup chocolate chips in center of each cookie.

Carefully remove from cookie sheet to wire rack. After several minutes, swirl melted chocolate in each thumbprint.

Cool completely.

Makes about 2½ dozen cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 532 52% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 249mg 10%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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