Mocha Thumbprint Cookies
Time to fill up the cookie jar with Nestle!
Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes
Ingredients:
- 1 cup (227g) margarine, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp NESCAFÉ Ricoffy
- 2 cups cake flour
- ½ cup NESTLÉ Cocoa Powder
- 3 slabs (85g each) NESTLÉ Aero Dark Chocolate
- ⅓ cup NESTLÉ Whipping cream
How To Make
1. Preheat the oven to 180°C and line 3 baking trays.
2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2 minutes until light and fluffy.
3. Add the egg and 3 teaspoons of NESCAFÉ Ricoffy and beat until incorporated.
4. Add the flour and NESTLÉ Cocoa Powder and beat until combined.
5. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the lined baking tray and repeat with the rest. *Chef’s Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.
6. Using your thumb, press an indentation into the centre of each ball.
7. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set around the edges.
8. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
9. Break the NESTLÉ Aero Dark into cubes. In a microwave-safe bowl, combine the NESTLÉ Aero Dark and cream and microwave, stirring in 30-second intervals until smooth and melted. *Chefs tips: For testing we used a 700W microwave.
10. While still warm, stir in the remaining teaspoon of Ricoffy and mix until smooth.
11. Spoon the chocolate ganache into the centre of each cookie and allow to set and ENJOY!