- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
- 2 Tablespoons unsalted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
- 2 Tablespoons coarse sea salt, or as needed
- In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
- Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
- Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
~recipe from allrecipes.com
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 cup raspberry jam
- Using a handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
- Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.
~Recipe from sallybakingaddiction.com