Thursday, April 17, 2014

#TBT: White Chocolate Heaven

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These cookies are incredible.  I don't use that term lightly...don't get me wrong, I love cookies, but these are on a whole different level.  I first made them about 2 years ago (Spring 2012) and have been hooked ever since. My husband made a request to have them this past week and I was happy to oblige.

This is one of those great desserts that look so impressive but is super-simply to make.  Must be something about that white chocolate drizzle that always impresses me!  You could use any kind of seedless jam or jelly, but I love the combination of white chocolate with raspberry so I always use that flavor combination.

White Chocolate Raspberry Thumbprints

12 ounces white chocolate chips (divide into thirds)
1/2 cup unsalted butter
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 teaspoon shortening

Melt 4 oz. of the chocolate chips - I used the microwave rather than a double-boiler and it turned out perfectly. Just don't heat them too long, it worked for me to do 30 seconds, stir, then do another 10-20 seconds and stir until the last of the chips have melted. 

In a large mixing bowl beat softened butter with sugar until it is creamed, light and fluffy. Add in the baking soda and salt – beating until combined. Beat in eggs and melted white chocolate until combined.

Beat in the flour in batches, so you don’t have a giant cloud of flour explode all over your kitchen. Lastly, stir in 4 oz. of un-melted chocolate chips. 

Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. I like to use a mini ice-cream scoop for cookies. If you do this, make sure you press gently on the top of each cookie so they are flattened slightly. 

Bake in a 375 degree F oven for 9-10 minutes or until cookies are lightly browned around edges.

Cool cookies on racks for a minute or two, and then make an indent on the top of each one with the back of a small rounded spoon. This will help hold the raspberry jam filling after the cookies cool completely.

After the cookies have completely cooled, melt the raspberry jam in a small saucepan over low heat or use the microwave again (about 30 seconds works). Spoon about 1/2 teaspoon of jam onto the top of each cookie. 

Melt the remaining 4 oz. of chocolate chips the same way you did to add to the batter, only this time add the shortening to them before melting.  Drizzle each cookie with some of the melted mixture using a fork or spoon. I laid the cookies out on sheets of wax paper before drizzling; it saved me a ton of hassle containing the mess!

*Barely adapted from

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