Dark Chocolate Thumbprint Cookies


When I made these the first time, I posted a photo on Instagram generously drizzling dark chocolate over the Cookies. The post happened to be at school finish time,  and my daughter also by co-incidence checked her Instagram ( as all 16 year old children do.. ) and noticed my post.  I will tell you know, she came home extra cheery, asking where they were that afternoon. The Cookies are surprisingly not too sweet.  I decreased the amount of sugar in the cookie itself as I knew the white chocolate thumb-print and the dark chocolate drizzle would have enough sweetness to carry the cookie. Lets not talk too much, as you will want to make these asap.


1 cup all-purpose flour

1/4 cup rice flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar ( I actually used only 4 tbspns  as I wanted to achieve a just right sweetness – not sickly rich )

1 egg

2 tablespoons milk ( any kind)

1 teaspoon vanilla extract

1/4 cup white chocolate

14 cup flaked almonds roughly chopped ( for sprinkling )


Preheat oven to 180 degrees celsius.  Line a baking sheet  with parchment/baking paper.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the milk, egg and vanilla ( I had mixed these first separately in a small bowl) into butter mix. Stir in flour mixture until just combined. If the dough is not sticky on the bowl its the right consistency. The consistency at this point depends on how soft your butter is.  If it was a little liquidy you will need a little more flour.  Add the rice flour if this is the case.

Try rolling a ball, it shouldn’t be too sticky as well it should hold its shape.  If its too sticky and sticks to your hands then add a couple of tablespoons of flour mix well. Try again.

Roll into balls, using 1 or 2 tablespoons dough each. PlaUce 3 cm apart on prepared baking sheet. Using your thumb, a spoon or the end of a handle press into the centre of each cookie.  The indentation should be about 1 cm deep.  Press again if needed.


Bake for approximately 18 minutes ( this is how long mine took ) .Once you remove the cookies from the oven, melt the white chocolate and drizzle into indentation.  Melt dark chocolate and also drizzle on top and sprinkle the flaked almonds.

Let the cookies stand until set.  They will keep for 3 or 4 days.

Recipe by Marina 🙂




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