Ingredients and Weight:
- 100g all-purpose flour
- 50g white chocolate (chopped into small pieces)
- 50g unsalted butter (room temperature)
- 50g light brown sugar
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract or essence
Preparation Time: 20 minutes (including 10 minutes of chilling time)
Cooking Time: 12-15 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and mix well.
- Sift in the flour and baking powder, and add the salt and vanilla essence. Mix until combined.
- Stir in the chopped white chocolate pieces.
- Cover the bowl and refrigerate for 10 minutes to firm up the dough.
- Preheat the oven to 375°F (190°C).
- Shape the dough into small thumbprint cookies and place on a baking sheet.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on a wire rack.
Nutritional Information: (per cookie, assuming all ingredients are consumed)
Calories: Approx. 160 kcal
Fat: Approx. 8g
Carbohydrates: Approx. 20g
Protein: Approx. 2g
(Note: Nutritional information may vary depending on the exact ingredients used.)
Dish Characteristics:
- The cookies are soft and chocolatey with a slight crunch on the edges.
- The white chocolate gives a sweet and creamy taste that is loved by many Americans.
- The thumbprint shape gives a unique and creative touch to the cookie.
User Comments:
- "These cookies are so delicious! The white chocolate is a great addition." - John Doe, New York
- "The thumbprint shape is so unique and fun to make with my kids." - Jane Smith, California
- "These cookies are perfect for an after-dinner treat." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use room-temperature butter for easier mixing.
- Do not overbake the cookies, or they will become hard and crispy.
- Store the cookies in an airtight container to keep them fresh.
