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© Meredith Corporation. All rights reserved. Used with permission.
(About 40 cookies)
Preheat oven to 350°F. In a small heavy saucepan, heat and stir 1 cup chocolate chips over low heat until melted and smooth; set aside. In a small bowl, stir together flour, baking soda and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the melted chocolate, milk and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Press your thumb into the center of each ball.
Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack and let cool.
If desired, snip any large pieces of fruit in preserves. Spoon preserves evenly into centers of cookies. In a small heavy saucepan heat and stir the remaining 1 cup chocolate chips until melted and smooth. Drizzle over cookies; let stand until set.