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Triple chocolate thumbprint cookies
Thumbprint cookies are an easy way to level up your chocolate cookies. Simply press an indent into your freshly baked cookie while still warm and fill with jam, nut butter, chocolate…whatever your heart desires. We went for all-things chocolate in this recipe with a milk chocolate ganache and dark chocolate shavings.

Triple chocolate thumbprint cookies

Makes: about 20

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg

Ganache filling:
150g milk chocolate, finely chopped
1/3 cup (80g) cream
Dark chocolate shavings, to decorate

Directions

Preheat the oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

To prepare the cookie dough, whisk together the cooled melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, soft dough.

Portion and roll the dough into even balls – we made about 20. Space evenly on the prepared baking tray and lightly press each one down to flatten slightly.

Bake for 10-12 minutes until the cookies are set but still soft in the centre. As soon as the cookies come out of the oven, press indents into the middle of each using the back of a small measuring spoon. Set aside to cool completely.

Meanwhile, prepare the chocolate ganache. Gently heat the cream and chocolate over a bain marie or in the microwave until melted, stirring to create a smooth, glossy ganache. Be careful not to overheat the mixture as this may cause it to seize.

Fill the indent of each cookie with ganache using a spoon or place the ganache into a piping bag.  Decorate with dark chocolate shavings and allow the ganache to set completely before serving.

Tip: Sprinkle a small pinch of flakey sea salt on top of the cookies to balance the sweetness of the chocolate.

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg

Ganache filling:
150g milk chocolate, finely chopped
1/3 cup (80g) cream
Dark chocolate shavings, to decorate

Directions

Preheat the oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

To prepare the cookie dough, whisk together the cooled melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, soft dough.

Portion and roll the dough into even balls – we made about 20. Space evenly on the prepared baking tray and lightly press each one down to flatten slightly.

Bake for 10-12 minutes until the cookies are set but still soft in the centre. As soon as the cookies come out of the oven, press indents into the middle of each using the back of a small measuring spoon. Set aside to cool completely.

Meanwhile, prepare the chocolate ganache. Gently heat the cream and chocolate over a bain marie or in the microwave until melted, stirring to create a smooth, glossy ganache. Be careful not to overheat the mixture as this may cause it to seize.

Fill the indent of each cookie with ganache using a spoon or place the ganache into a piping bag.  Decorate with dark chocolate shavings and allow the ganache to set completely before serving.

Tip: Sprinkle a small pinch of flakey sea salt on top of the cookies to balance the sweetness of the chocolate.

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