Hershey’s Dark Chocolate Thumbprint Cookies

🧂 Ingredients

• 200 g cake flour

  I used Blue Jacket brand, can be substituted with plain flour
• 50 g corn starch
• 15 g milk powder
• 3 tbsp cacao powder
• 80 g stevia sweetener
• 200 g unsalted butter

  softened
• 2 large egg yolks

  room temperature
• 1 tbsp whipping cream

  room temperature
• 1 tsp vanilla extract
• ¾ cup Hershey's special dark chocolate chips
• 2 tbsp whipping cream

  room temperature

Instructions

• 1 Remove 200 g unsalted butter from fridge and leave at room temperature until
  softened. When pressed, the butter makes a dent easily.
• 2 Add 80 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to
  manual mix them together.
  
  Note: This is to avoid the sweetener 'splashing' around when you start whisking
  in high speed.
• 3 Mix the stevia sweetener and butter mixture with an electric whisk on high speed
  (or you can use a food mixer) until pale and fluffy.
• 4 The mixture will turn from yellow to almost white. 
• 5 Add 2 large egg yolks, 1 tbsp whipping cream, 1 tsp vanilla extract and whisk
  well on medium speed.
• 6 Sift in 200 g cake flour, 50 g corn starch, 15 g milk powder and 3 tbsp cacao
  powder.
• 7 Fold in the dry ingredients manually using a spatula till no traces of flour can
  be seen. Be sure not to over mix.
  
  Note: yields about 640g cookie dough.
• 8 Roll the cookies into balls and place the cookies onto a non-stick baking tray,
  leaving an-inch gap in between each cookie. If not, use parchment paper over the
  tray. 
  
  Note: each cookie dough ball is about 12-14g.
• 9 Use a small teaspoon and gently press on each cookie dough to make a small
  bowl-like indent.
  
  Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min
  while pre heating the oven.
• 10 Using the double boil method, place a heat proof bowl over a pot half filled
  with boiling water. Make sure the heat is simmering low and the heat proof bowl
  does not touch the boiling water.
  
  Add 3/4 cup Hershey's special dark chocolate chips and 2 tbsp whipping cream.
  Let the chocolate melt and keep stirring to mix the ganache well.
  
  Once melted, let the temperature cool to slightly warm temperature.
• 11 Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10
  min until nicely browned at the edges.
  
  Then cool the cookies completely on a cooling rack.
  
  Note: as the dough is so dark, it’s hard to see when it browns. So keep a
  lookout. Bake in smaller batches, and time the first batch so you know how long
  to bake the subsequent batches.
• 12 Scoop the chocolate ganache onto each cookie. Let it set.
• 13 Best enjoyed after a day, to let the flavours develop.

Nutrition Info