These tiny little cookies are so good, and so easy. We needed something to bring to a friend, so I flipped through Martha Stewart's Cookie cookbook. I made these a while ago, when I first got that cookbook and remember them being really yummy. They still are! When making the chocolate filling/glaze, I forgot to add the corn syrup in. I didn't even realize this 'till this morning (I made these last night). It's good without it! I'd add it in next time though; I think it adds more shiny-ness (you can't really have too much of that) and it might make the chocolate a little easier to work with. Honey would work, too, and add some rich honey flavor.
For the glaze, I used half salted butter, half un-salted, to get that salty contrast against the chooclate. For the chocolate, I used mini semi-sweet choco chips and they melted beautifuly. Instead of using my poor little thumb to make an imprint in these during baking, I used the end of my pestle, from my tiny little mortar and pestle set. Maybe a thick end of a wooden spoon would work, or something similar. Or just use your thumb, and keep a bowl of ice water handy, like she states in the cookbook, so your thumb doesn't get burned. I shortened the baking time; she calls for 10 minutes for the first round, and then 7-9 minutes more. I only did a total of 12-14 minutes for mine; after all, these cookies are tiny!
The recipe calls for 2 teaspoons of dough per cookie; I measured (with water) my smallest cookie scoop, and it was exactly 2 teaspoons. How convenient.