Last time I visited New York, I frequented a lovely Soho restaurant called The Dutch. After a very tasty meal, of which I no longer recall the detail, the bill arrived with a couple of petit fours which stuck in my memory much more clearly.
Super chocolatey cookies with a little thumbprint of white chocolate in the centre. Immediately thumbprint cookies were added to my blog to do list.
This weekend I finally got a chance to whip some up and not only were they scrumptious, (if not quite what I’d had in NYC) but bagged up and decorated with a bit of ribbon they made an ideal hostess gift!
These cookies are closer to a shortbread than your usual chocolate cookie. Crumbly, buttery and light with intensely chocolatey, sweet centres, the perfect little treat at the end of a meal.
Double Chocolate Thumbprint Cookies
Adapted from Pinch of Yum
Makes about 3 dozen
2 sticks and 2 tbsp of softened butter (about 250g)
3/4 cup caster sugar
1/3 cup cocoa powder (I used dutch processed)
2 cups plain flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Topping Option 1:
3 tbsp cocoa powder
1 cup powdered sugar
2-3 tbsp hot water
1 tsp vanilla
1 tbsp finely chopped pistachios
Topping Option 2:
1 cup white chocolate chips
Chocolate covered popping candy or other chocolate sprinkles
Preheat the oven to 175C / 160C Fan / 350F. Line a couple of baking sheets.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the cocoa powder and incorporate thoroughly.
In a separate bowl, stir together the flour, salt, baking soda and baking powder, then add gradually to the cocoa mix. Stir until just combined, so that no flour is visible.
Roll the mix into small bowls and use your thumb to make a deep dent in the middle. Place them on the baking tray with about half an inch between them. Pop them in the oven for 7-9 mins until they look dry but are still slightly squashy and underdone in the centre. (No worries about undercooked cookies here, as there are no eggs)
Remove from the oven and while they are still warm, press the centres down again to create a well for the toppings. Cool completely.
Topping option 1: mix all of the ingredients, except the pistachios, together, and put a small spoonful into the centre of each cookie. Sprinkle with the nuts.
Topping option 2: Melt the white chocolate in a small bowl over a pan of simmering water. Put a small spoonful of the chocolate into each cookie and add sprinkles.
Leave the toppings to set and then store in an airtight container for at least a few days, if you can! Enjoy!