Eggless chocolate thumbprint cookies
These eggless chocolate thumbprint cookies were recommended to me by a very dear blogger friend, Pagina del Goloso, both for their appearance and for the enormous amount of yumminess. If you are looking for an extra sweet moment these cookies are just perfect for you. They are delicious, soft but slightly crumbly on the edges. They are egg-free and with the texture similar to a brownie or chocolate truffles. Also, they are simple and super quick to prepare. In fact, I think they’reone of the easiest cookie recipes I’ve ever made. They are called Thumbprint Cookies thanks to the imprint of the thumb in the dough that creates a hollow space that can be filled with the cocoa glaze or with a hazelnut spread. I garnished them with walnuts, hazelnuts and almonds to add extra crunch.
Original recipe made by Pinch of Yum.
Eggless butter thumbprint chocolate cookies recipe. Super delicious and easy cookie recipe.
Ingredients
- 120 g soft butter (I used butter made by Lurpak)
- 80 g of white sugar
- 20 g of dark cocoa powder
- 150 g of all-purpose flour
- a quarter teaspoon of salt
- a quarter teaspoon of baking soda
- half a teaspoon of baking powder
- hazelnut cream for example Nutella or
- 1 and a half tablespoons of dark cocoa powder
- three quarters cup of powdered sugar
- 1 – 3 tablespoons of very hot water (I used 2 and a half)
- half a teaspoon of vanilla extract
- walnuts, almonds and toasted hazelnuts
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions eggless chocolate thumbprint cookies
For this recipe I used unsalted made by Lurpak.
In a bowl whip soft butter together with white sugar for about 3 minutes until the mixture becomes light. At this point add dark cocoa powder and mix it with the butter.
In the separate bowl sift all-purpose flour, baking soda, salt and the baking powder. Pour the flour over the butter and cocoa mix and stir first with the spoon and finally with your hand. Knead briefly until the dough becomes similar to that of shortcrust pastry where there are no visible traces of flour.
Preheat the static oven to 180 °C. Meanwhile divide the dough into similar pieces. Create balls that you must gently press with your thumb or index finger until you get a hollow space in the center. Place your chocolate cookies on a baking sheet covered with baking paper.
Bake your cookies in the preheated oven for about 7 – 9 minutes. The central part of the cookies could rise up so once they are ready take them out of the oven and as soon as you can touch them without burning yourself, press the central part again with your thumb or using the back of the spoon to recreate the hollow space. Let them cool down completely.
Preparation of cocoa glaze
Prepare the glaze by mixing the icing sugar with the dark cocoa powder. Add vanilla extract and very hot water. Stir vigorously to remove any lumps of sugar and to obtain a smooth and rather thick mixture.
Divide the icing between the cookies or fill each hollow space with hazelnut spread, for example Nutella. Decorate each cookie with a piece of toasted walnut, almond or hazelnut.
Serve immediately but to keep the cookies in a closed container, wait for the icing to get harded.
lot of love. B.
p.s. If you like these super yummy and super simple cookies check out my Soft chocolate cheesecake cookies (photo below) too.
