Brown Eyed Susan Cookies/ Chocolate Thumbprints (Eggless)

  I am back to blogging after almost a month!  Has been a crazy moth with a lot of baking and cooking. To top it off, with Christmas and the New Year peeking from the corner, I have lots more baking left to do... Not that I am complaining!
  I made these Brown Eyed Susan cookies last year when I went to meet my best-est friend after 2 years and I made it now for a "Cookie Exchange" event in my husband's office. The only difference is that I made them look neater this year. These cookies had a buttery melt-in-your-mouth texture and the dark chocolate in the middle was absolutely wicked! These were a big hit at the Cookie Exchange and I am happy!

Recipe source: BrowneyedBaker
Ingredients:
For the Cookies : Makes 2 dozen
8 Tbsp Butter ,(unsalted) room temperature
1/2 Cup Confectioners Sugar (Sifted)
1/4 Tsp Salt
1 Tsp Vanilla Extract
1 1/4  Cup All Purpose Flour (Sifted)
1-2 Tbsp Milk (Only if neccesary)

For the Center
2 oz Chocolate, Chopped (any variety you like, I used bittersweet)
2 tbsp Butter, Unsalted
3/4th Tsp Corn Syrup ( I forgot to add this!!!)

• Preheat your oven to 350 F. Grease your cookie sheet and set aside. You can use parchment paper or a baking mat too.
• In the bowl of your mixer fitted with paddle attachment, Beat the butter, sugar, vanilla, and salt until fluffy. you can do this with your hand or with a powerful hand mixer if you don't have a stand mixer.
• Add the flour gradually, in small portions.
• Add the milk only if you feel the dough is really dry. The dough will look crumbly but when you make a ball it will hold together well.
• Scoop out heaping teaspoons of dough to form a dough ball and place on the baking sheet. I placed them about 1 inch away from each other.
• This step was not there in the original recipe- I very lightly flattened the cookie dough  before putting it into the oven. Bake in the middle rack for 8 minutes. Remove from the oven and make an indentation with your finger (Ouch!) or the back of a small spoon or something (I used the nicely rounded bottom of my icecream scoop). This might lightly crack the sides of the cookie, but that is totally OK. Also the cookies will be very soft at this stage so be careful not to disfigure them like I did the first time!
• Put the cookies back into the oven and bake for another 8 minutes. Once baked, place on a cooling rack to cool.
• Melt the chocolate, butter and corn syrup over a double boiler or microwave (at 50% power at 30 seconds interval), until smooth and shiny. You can spoon the melted chocolate into the indentations or you can pipe it in. I used a squeezy bottle it made my life much easier and I got neater cookies. Allow the chocolate to set a bit before you can eat  it all up! While you wait for the chocolate to set on the cookie, you can eat up the leftover melted chocolate (unless you already did that)!

Compliments to the photographer - My Husband, who has clicked these pictures and some others in previous posts. He took such wonderful pictures that I did not even  have to edit them! So much time saved, and reminded me of how crappy my pictures turn out on first take! :-/. I have a loooooooong way to go *sigh*