l love baking cookies. Ranging from easy chocolate chip cookies to caramel chocolate cookie bars, cookies are fun and straightforward. Vanilla chocolate thumbprint cookies are manageable, as they require only a few readily available ingredients. The cookie base is a crumbly vanilla shortbread, while the filling is a delicious chocolate ganache. A delightful flavour combination, perfect for indulging with a cup of tea.
The butter to flour ratio is of importance for the perfect, crumbly, melt in your mouth, shortbread cookie.
To bake vanilla chocolate thumbprint cookies gluten-free, replace all-purpose flour with amaranth, rice flour, coconut, oat flour, almond flour or cornflour. The main ingredient is butter therefore, use good quality.
For the filling, I used chocolate ganache. However, feel free to experiment with other kinds of chocolate frostings. The ” thumbprint” centre will ensure adequate space. If you want more filling in your cookies, then use a larger sized measuring spoon when making the holes.
It is possible to make thumbprint cookies without a measuring spoon. You will need something dip and small, maybe a bottle cup or your finger. Anything that will make a small hole into the cookie before baking. However, note that this can be problematic when you need uniformed, attractive cookies. It can also be time-consuming.
In my instructions, you will also notice that I redo the holes after baking to make them more defined. This is because the dough will expand a little during baking, softening and expanding the holes, leaving little to no room for the filling.
Tips and Tricks to observe when making vanilla chocolate thumbprint cookies.
- Use measuring spoons to make the holes. It is easier, and also enable a uniform appearance.
- The cookies are shortbreads therefore use good quality butter.
- Refrigerate the shaped cookie balls before baking to minimize spreading.
- Any kind of sugar will work in this recipe but powdered sugar works best since it is easier to mix with the other ingredients. This is in relation to the little amount of liquid used in this recipe. It also minimizes the risk of spreading since it has cornstarch.
The chocolate filling.
The filling is a simple chocolate ganache. You will need good quality milk chocolate and heavy cream.
Heavy cream can be replaced with any kind of milk however, reduce the amount since it can turn too runny.
Mix heavy cream with chopped chocolate and melt it over a warm water bath or by using a microwave, stirring frequently not to burn it.
Afterwards, drizzle the melted chocolate into the cookie holes, and chill them for a few minutes until the chocolate completely sets.
How to make Vanilla chocolate thumbprint shortbread cookies.( Step by step)
Using a stand mixer/ hand mixer/ spatula, mix butter, flour, vanilla extract, powdered sugar and milk until combined.
Afterwards, scoop spoonfuls of the cookie dough and roll them into medium-sized balls. Flatten a little and place on a baking tray lined with a baking sheet.
Take a medium-sized measuring spoon and gently press, using the underside of the scooping part on the rolled and slightly flattened cookie balls.
Refrigerate for at least 20 minutes before baking. Refrigeration before baking helps the cookies spread less while also maintaining the preferred shape. In the meantime, preheat the oven to 170C.
Bake for20-25 minutes until the underside and edges are slightly browned. Remove from the oven. You will notice the holes made before baking will be less defined. To fix this, while still hot, press the same measuring spoon you had used before baking on the holes to redefine them.
Afterwards, let the cookies cool, and in the meantime make the chocolate ganache. Take a bar of milk chocolate and chop it into small pieces. Mix the chopped chocolate with heavy cream, and melt this over simmering water or in a microwave.
While the chocolate is still warm, fill the cooled cookies with it and set them aside for at least 30 minutes. Serve afterwards.
Other chocolate filling ideas.
- Chocolate cream cheese frosting.
- Easy chocolate buttercream.
- Chocolate pastry cream.
- Sour cream chocolate frosting
VANILLA CHOCOLATE THUMBPRINT COOKIES.
Course: DessertDifficulty: Easy16
servings10
minutes25
minutes45
minutesAn easy, detailed vanilla chocolate thumbprint cookie comprising of a vanilla shortbread cookie with a delicious chocolate filling.
Ingredients
- Vanilla cookies
400 grams all-purpose flour flour
320 grams butter
3 -5 tsp milk
1/2 tsp vanilla extract
1/4 tsp salt
- Chocolate filling
300 grams milk chopped milk chocolate
80 ml Heavy cream
Directions
- In a medium-sized bowl, mix sifted flour, baking powder, butter, vanilla extract, salt and milk. Mix until a soft cookie dough is formed.
- Afterwards, scoop spoonfuls of the cookie batter and roll into small medium-sized balls, then flatten them a little, placing them on a baking tray lined with parchment paper.
- Using a medium-sized measuring spoon, gently press the underside of the scooping part onto the cookies to form a soft round hole. Do this on every cookie, then refrigerate for at least 30 minutes.
- While the cookies are chilling, preheat the oven to 170C, then bake for 20-25 minutes or until puffy and slightly browned.
- After the cookies are completely baked, remove them from the oven and set them aside. Immediately while still hot, repeat the holes using the same measuring spoon used before baking. This will make the holes more defined.
- Set aside and make the chocolate filling.
- For the chocolate filling
- In a glass bowl, mix chopped chocolate with heavy cream and melt this mixture over simmering water.
- Afterwards, while still hot, pour the chocolate filling on the cookie centres then set them aside to cool. Serve when the chocolate filling has cooled.
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