Kathleen King's Chocolate Thumbprint Cookies
One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 89 calories. This recipe serves 80. Head to the store and pick up all purpose flour, brown sugar, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.
In a small bowl, combine flour and salt. Set aside.
In a large bowl, cream butter, sugar and brown sugar.
Add melted chocolate and vanilla, mix till combined. Scrape down bowl.
Add flour mixture and mix till combined.
Remove dough from bowl onto a large piece of clear film. Wrap and form into a disc. Refrigerate for 2 hours or firm enough to roll into balls.
Preheat oven to 350°F. Line 2 sheet pans with silpat or grease pans.
In a small bowl, add egg whites and whisk lightly with a fork to lighten.
Place nuts in a separate small bowl.
Roll dough into small balls the size of marbles. Dip the dough balls into the egg white to coat.
Roll each ball in chopped pecans.
Place balls onto prepared cookie sheets 1 1/2 inch apart and push down the center of each ball with your thumb. If you have long nails, use the end of a wooden dowel.
Bake for 10 minutes, remove pans from the oven, and press down the centers again, using a dowel or the back of a teaspoon.
Bake for 10 minutes more.
While cookies cool, melt chocolate and oil in a small bowl in the microwave, till just melted.
Using a teaspoon, fill cookies, one by one.
Place them back onto the sheet pans till chocolate is firm and set. The chocolate will take a couple of hours to set, if you are in a hurry, refrigerate them.