Double Chocolate Thumbprint Cookies
2 (1 ounce) squares of unsweetened chocolate, melted and cooled
2 sticks unsalted butter, room temperature
1 cup sugar
2 eggs, separated
1/2 teaspoon pure vanilla extract
2 cups flour
2 cups walnuts, finely chopped
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
Cream melted chocolate and butter. Add sugar, egg yolks, and vanilla. Blend all ingredients. Sift flour and salt together. Add to butter mixture.
Beat egg whites with a little water until fluffy. Roll cookie dough into small balls, dip in egg whites, then roll balls in walnuts. Make an indentation in each ball ( I use a clothespin).
Bake cookies 10-12 minutes. Remove from oven and re-indent if necessary. Fill the centers with 4-5 chocolate chips. Return to oven briefly to melt chips. Remove from oven and smooth chips. Cool on racks.