Chocolate Thumbprint Cookies

Material A

• 188 gr all-purpose flour
• 50 gr cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder

Material B

• 185 gr butter
• 150 gr brown sugar
• 50 gr sugar

Material C

• 2 egg yolks
• 1 tsp vanilla paste

Chocolate Ganache Ingredients

• 170 gr choco chips
• 120 gr whipping cream

Method

• 1. Mix ingredients A until smooth, set aside
• 2. Beat ingredient B with a mixer for 2 minutes, add ingredient C, mix well for additional ingredients A, mix again for 2 minutes
• 3. Divide the dough according to taste (I divide it into 35pc @ 20gr) round and arrange on a baking sheet that has been lined with baking paper, give a distance of about 3-4cm for each cookie, arrange it until it's finished, press the center until it has a hole, you can use a round teaspoon or thumbs up
• 4. Put it in the chiller for 1 hour until the cookie dough is hard
• 5. Preheat the oven to 175 degrees
• 6. Bake the cookies for 10 minutes, remove the heat, press down on the center of the hole so that the hole is still formed, then let it cool (when it's hot, the cookies are soft, but when they cool they become hard)
• 7. Chocolate ganache: heat the whipping cream until it boils as long as you just enter the chocochips, stir with a whisk until well blended and the chocolate melts
• 8. Pour over the cookies hole slowly, sprinkle on top with sprinkles then let stand until hardened

Location:

Share :