Chocolate Thumbprint Cookies
Day three of Christmas and we finished our cookie stash already! How it happened I don’t know! I’m not going to bake anything these days though. Instead, I decided to go through the older recipes I had and these chocolate thumbprint cookies really stood out! The dough recipe is pretty basic, inspired from a recipe by Pierre Herme and it’s one of the recipes that I make pretty often because it bakes into a melt-in-your-mouth cookie that is at the same time crunchy, but silky, buttery and delicious. The filling is pure white chocolate with a few coffee chocolate candies on top, decorated with a dusting of matcha powder for a color contrast.
It’s a recipe I believe it deserves a spot on the blog, moreover since it was one of the products I presented myself with at a charity fair a few weeks back. It was so much fun! Just a bunch of food bloggers cooking for a great cause – helping kids in orphanages have access to education. And we manage to raise quite a lot of money which is great! Apart from these cookies, I also brought a chocolate bacon cake to the party and a gingerbread house, plus these vegan muffins. I would do it again without thinking twice, it was an experience I learnt a lot from, but most of all one that brought so much rewards back!
Planning your Christmas baking? See all 21 Christmas cookies & holiday treats.
Chocolate Thumbprint Cookies
Ingredients
- 140 g butter (softened)
- 70 g powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250 g all-purpose flour
- 30 g cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 100 g white chocolate (melted)
Instructions
- Preheat the oven to 170C and line two baking sheets with baking paper.
- Mix the butter and sugar in a bowl until light and creamy.
- Add the egg and vanilla and mix well then stir in the flour, cocoa powder, salt and baking powder.
- Mix until a dough forms. Shape the dough into a disc and wrap it in plastic wrap.
- Refrigerate for 30 minutes then take small pieces of dough and shape them into balls.
- Place the dough on the prepared pans and make a small indentation into each ball using your fingertip. The idea is to fill these indentations with chocolate later on.
- Bake in the oven for 10-14 minutes until crisp.
- Allow to cool in the pan then fill each cookie with melted white chocolate.
- Decorate with chocolate shavings and matcha powder or as desired.
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