Pecan Brownie Thumbprint Cookies
2/3 cup butter (approximately 11 tablespoons), softened
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips, melted
Preheat oven to 375*F. In a large mixing bowl, beat together butter and sugar.
Next, add the baking soda, egg and vanilla and mix well.
Adding the egg....
Adding the vanilla....
Measuring the baking soda....
Add the flour and cocoa and mix until fully combined.
Adding the flour....
Your dough should look something like this at this point.
Adding the chocolate chips....
Roll your dough into 1 inch portions and place on a parchment lined baking sheet.
Make an imprint with your thumb in the center of your cookie big enough for a pecan half to sit inside.
Place one pecan half on each cookie.
Bake for 7 - 8 minutes - the cookies will still be soft when they're done but not doughy. Transfer your cookies to a wire cooling rack.
Cookies on a wire cooling rack.
Once the cookies have cooled, melt the rest of your chocolate chips in the microwave on medium heat, stirring every ten seconds until the chips are completely melted into a silky glaze. Just be sure not to microwave the chocolate chips too much or they could seize.
Chocolate chips ready for melting....
Now you're ready to decorate your cookies! With a spoon or a piping bag, drizzle the melted chocolate on top of each cookie. This step is optional since these cookies are rich and fudgy already - but the drizzle adds a nice decorative touch. Enjoy - Merry Christmas!
The finished product....