food and recipes
22 October 2024
Tony’s thumbprint cookies
Tony’s Chocolonely thumbprint cookies
Servings: 16-18
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients:
180g Tony Chocolonely milk chocolate gingerbread bar, broken into medium-sized chunks
180ml olive oil
65g granulated cane sugar + more for rolling
65g brown sugar, packed
2 large eggs
1 tsp. vanilla extract
210g plain flour
1/4 tsp. salt
Instructions:
Preheat oven to 177C. Line a baking pan with parchment paper. Fill a small, shallow bowl with additional granulated cane sugar for rolling cookies in.
In the bowl of a stand mixer, whisk the flour and salt.
Create a well in the centre of the bowl (or in a separate bowl) to whisk together the brown sugar, cane sugar, vanilla, eggs, and olive oil until creamy.
Using the paddle attachment, mix until well-combined and a soft cookie dough is formed. (If the dough seems too dry, add 1-2 tbsp. water. If the dough seems too wet, add 1-2 tbsp. more flour.)
Scoop 1-2 tbsp. dough per cookie, roll into a ball, then roll balls in the extra granulated cane sugar bowl and place on the prepared baking pan.
Press a chunk of chocolate into the top of each cookie.
Bake for 10-14 minutes, or until set and lightly golden brown on the edges. Let cool at least 10 minutes on the baking pan. Enjoyyyyyyyyyy!
Servings: 16-18
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients:
180g Tony Chocolonely milk chocolate gingerbread bar, broken into medium-sized chunks
180ml olive oil
65g granulated cane sugar + more for rolling
65g brown sugar, packed
2 large eggs
1 tsp. vanilla extract
210g plain flour
1/4 tsp. salt
Instructions:
Preheat oven to 177C. Line a baking pan with parchment paper. Fill a small, shallow bowl with additional granulated cane sugar for rolling cookies in.
In the bowl of a stand mixer, whisk the flour and salt.
Create a well in the centre of the bowl (or in a separate bowl) to whisk together the brown sugar, cane sugar, vanilla, eggs, and olive oil until creamy.
Using the paddle attachment, mix until well-combined and a soft cookie dough is formed. (If the dough seems too dry, add 1-2 tbsp. water. If the dough seems too wet, add 1-2 tbsp. more flour.)
Scoop 1-2 tbsp. dough per cookie, roll into a ball, then roll balls in the extra granulated cane sugar bowl and place on the prepared baking pan.
Press a chunk of chocolate into the top of each cookie.
Bake for 10-14 minutes, or until set and lightly golden brown on the edges. Let cool at least 10 minutes on the baking pan. Enjoyyyyyyyyyy!
