White chocolate thumbprint cookies
There's a lot more savory than sweet recipes on the blog, just a personal preference. Doesn't mean I don't like sweet things though, especially cookies. So I made very easy cacao thumbprint cookies, filled with sweet white chocolate. They're perfect for tea time !
These cookies are so good, a strong cacao flavor, not too sweet, no eggs or butter. The almond flour gives them great texture and a good crunch. They're filled with white chocolate for some sweetness and deliciousness !
To make the "thumbprint" shape on the cookies, I use a 1/2 teaspoon spoon and it's the perfect size so the white chocolate isn't too overwhelming.
I put the white chocolate in a piping bag so it's easier to fill the holes. I've been using this piping kit forever and I love it. You can also add dark or milk chocolate but I love the color contrast with the white chocolate.
Let the cookies cool for about 30 minutes after filling them with chocolate so the chocolate has time to harden. But I do enjoy eating them still warm with the white chocolate oozing, just like the picture above !
White chocolate thumbprint cookies (25 pieces) :
- 80 g sugar
- 80 ml (1/3 cup) vegetable oil
- 50 g dark chocolate
- 70 ml milk (plant based or not)
- 160 g flour
- 100 g almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 20 g unsweetened cacao powder
- 80 g white chocolate
Heat the oil and dark chocolate in a small pan until the chocolate is melted.
Pour the chocolate + oil mixture into a mixing bowl. Add sugar and milk. Mix well.
Add the flour, almond flour, sifted cacao powder, salt and baking powder. Mix with a spatula until you get a dough that isn't sticky to the touch.
Preheat the oven at 180°C/350°F.
Shape balls with about a tablespoon of dough for each. Put them on a parchment paper covered baking sheet. I used 2 bakings sheets with 12 to 13 cookies on each, I bake them one after the other.
With a 1/2 teaspoon spoon, shape a well in the middle of the cookie.
Bake the cookies for 10 minutes.
Take them out and deepen the well with a 1/2 teaspoon spoon if needed.
Put them on a cooling rack and let them cool.
Melt the white chocolate over a water bath. Put it in a piping bag so it's easier to fill the wells.
Fill the holes of the cookies with melted white chocolate.
Let them cool 30 minutes before serving.