Deanna P's Chocolate Chip Thumbprint Cookies, modified from a family cookbook
1 cup Hershey's Semi-Sweet Chocolate chips divided
1/2 cup of sugar
1/4 cup of butter flavor shortening
1/4 cup (1/2 stick) of butter or margarine softened
1 egg separated
1/2 teaspoon of vanilla extract
1 cup of all purpose flour
1/4 teaspoon of salt
1 cup of finely chopped nuts
Heat oven to 350* F. Lightly grease cookie sheet. Place 1/4 cup of chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chocolate is melted and smooth when stirred; set aside to cool slightly
Combine sugar, shortening butter, reserved melted chocolate, egg yolk and vanilla; beat until well blended. Stir in flour and salt. Shape dough into 1 inch balls. With fork, slightly beat egg white. Dip each ball into egg white; roll in nuts to coat. Place about 1- inch apart on ungreased cookie sheet. Press center of each cookie with thumb to make indention.
Bake for 10 to 12 minutes or until set. Remove from oven; immediately place several chocolate chips in center of each cookie. Carefully remove from cookie sheet to wire rack. After several minutes, sw24 irl melted chocolate in each thumbprint. Cool completely.
Pairs Well With
This recipe is good for holiday baking. Around Christmas time we usually go to my Grandparents house and bake these cookies. This is one of our favorites. They taste really good and it’s a really good snack to snack on.
Chemistry Information- Pure substances include- salt (NaC1) and sugar (C12H22O11). The homogeneous mixtures include- all purpose flour, butter flavoring shortener, butter or margarine softened, chocolate chips, and vanilla extract.
Heterogeneous mixtures include- an egg, and chopped nuts
Some physical changes are when you soften the butter in the microwave and when you are forming the 1 inch balls of dough.
Some chemical changes are when the cookies are baking and expanding in the oven and how the bottoms of the cookies change different colors.
Submitted by: "Deanna P"