CHOCOLATE THUMBPRINT COOKIES

These buttery vanilla thumbprint cookies filled with dark chocolate ganache are irresistibly decadent and simple.

INGREDIENTS

1 3/4 cups maida / all purpose flour

1/3 cup corn flour

1/4 teaspoon salt

200 g unsalted butter, at room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

Dark chocolate, coarsely chopped

INSTRUCTIONS

Line a large baking tray with baking paper and preheat the oven to 180 degree C.

In a separate mixing bowl, whisk together the flour, cornflour and salt and keep aside. Beat butter and sugar using a handle / stand mixer in a mixing bowl. Add the vanilla extract.

Add the flour mix to the butter mixture part by part, gently mixing between each addition until just incorporated. Do not over mix.

Use a cookie scoop or a tablespoon, scoop dough into balls or even can be done by hand.

Use your thumb or the measuring spoon, press a crater into each cookie. Bake for 12 minutes approx until the edges are just brown and let them cool completely.

Melt the chocolate in the oven and use a spoon or a piping bag to pour chocolate ganache into the crater of each prepared thumbprint cookie. Cool the cookies at room temperature for about 30 minutes to let the chocolate set.

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