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Double Chocolate Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

 

cookies

Double Chocolate Thumbprint Dough

 Ingredients:

  • Butter – 1 cup
  • Sugar – 1/3 cup
  • Flour – 1 ½ cups
  • Cocoa – ¼ cup
  • Vanilla Extract – 1 teaspoon

Method:

  1. Heat the oven to 300F.
  2. Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3. Add the vanilla extra and mix until combined.
  4. While the butter and sugar are creaming, measure the flour and cocoa and whisk to combine.
  5. Slowly add the dry ingredients and combine until a smooth dough is formed.
  6. Scoop small tablespoon portions of dough and roll into a ball.
  7. Place cookie balls on a cookie sheet a few centimeters apart.
  8. With a round teaspoon, press down into the cookie to form a “thumbprint”.
  9. Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  10. When cool, fill with milk chocolate ganache.

 

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

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