Description
These Chocolate Thumbprint Cookies have a rich cocoa cookie base, a crunchy pecan coating and a soft caramel centre that makes every bite extra special. Feel free to finish them with a quick milk chocolate drizzle, but they’re just as tempting without it.
Ingredients
Units
Scale
Cookies
- 1 cup cake flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup castor sugar
- 1 large egg, separated
- 1 additional egg white
- 2 tbsp milk
- 1 tsp vanilla essence
- 1/4 cup fine desiccated coconut, optional
- 1 1/4 cups finely chopped pecan nuts
Caramel Filling
- 14 soft cream caramels, such as Wilson's brand
- 3 tbsp cream
Chocolate Drizzle, Optional
- 5.2 oz - 150 g milk chocolate, chopped
- 1 tsp butter
Instructions
- In a medium bowl, whisk together 1 cup cake flour, 1/3 cup cocoa powder, and 1/4 tsp salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat 1/2 cup softened butter and 2/3 cup castor sugar on high speed for about 2 minutes, until light and fluffy.
- Add 1 large egg yolk, 2 tbsp milk and 1 tsp vanilla essence to the butter mixture. Beat until everything is well combined.
- Reduce the mixer speed to low and gradually add the flour mixture.
- Add 1/4 cup fine desiccated coconut, if using, and mix just until a soft dough forms. Don’t overmix it.
- Wrap the dough in plastic wrap and refrigerate for 1 hour. The dough needs to firm up so the cookies hold their shape when baked.
- When you’re ready to bake, preheat the oven to 350⁰F (180⁰C).
- Line a baking sheet with parchment paper.
- Place 1 additional egg white in a small bowl and whisk until frothy.
- Put 1 1/4 cups finely chopped pecan nuts in a separate shallow bowl.
- Scoop the chilled dough into small portions and roll each one into a ball.
- Dip each dough ball into the frothy egg white, letting any excess drip off, then roll it in the chopped pecans until well coated.
- Arrange the coated cookie balls on the prepared baking sheet, leaving about 2 inches between each one.
- Using the back of a small measuring spoon or your thumb, gently press an indentation into the centre of each cookie.
- Bake the cookies at 350⁰F (180⁰C) for about 12 minutes, or until the cookies look set. They may still feel slightly soft in the centre, which is fine.
- Place 14 soft cream caramels and 3 tbsp cream in a microwave-safe bowl.
- Heat in 30-second bursts, stirring well after each burst, until completely smooth. Be careful, as the caramel mixture will be hot.
- Remove the cookies from the oven. While they’re still warm, gently press the centres again if the indentations have puffed up.
- Spoon a little of the warm caramel filling into each indentation. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Add the chocolate drizzle, if you like: Place 150 g milk chocolate and 1 tsp butter in a microwave-safe bowl. Heat in short bursts, stirring between each one, until melted and smooth.
- Spoon the melted chocolate mixture into a small piping bag or a sturdy Ziploc bag. Snip off just the tiniest bit from one corner and drizzle the chocolate over the cooled cookies.
- Let the caramel and chocolate set before serving.
Notes
Prepared, tried, and tested by Gail
