Since this dough holds up so well, I thought it would make a suitable base for a thumbprint cookie, and it did! This is a perfect cookie to prepare for Valentine's day. You can get fancy and shape them as hearts before you make your thumbprint.
Makes 4-5 dozen
- 1 12-ounce bag of semi-sweet chocolate chips
- 1 cup Earth Balance
- 1 cup light brown sugar
- 3 TB Ener-g Egg replacer mixed with 1/4 cup warm water
- 2 tsp vanilla
- 2 cups of AP flour
- 3/4 cup of cocoa powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 8 ounces seedless raspberry preserves (TIP: If you stir it up with a spoon, it is easier to place in the cookies.)
- Preheat oven to 350.
- Melt chocolate using double broiler or microwave. Let cool for a minute.
- Beat Earth Balance and sugar together with a mixer. Add egg replacer and vanilla. Blend until well combined. Slowly add melted chocolate until thoroughly mixed.
- Sift dry ingredients and then add in batches to wet ingredients. Mix until combined.
- Scoop 1 tablespoon of dough and roll into a ball. Place on baking sheet. Flatten each ball with the palm of your hand and make a thumbprint in the middle. Fill indent with about 1/2 tsp of raspberry preserves.
- Bake for about 10-11 minutes. Let cool and, if desired, drizzle with melted chocolate.