When you work in an office that is 90% female, chocolate makes everyone happy. The cookie itself has a butter shortbread-like texture. Also, I decided to make a vegan ganache with almond milk since I did not have heavy cream. But dare I say that it’s better? :O
Do note that the ganache may not be fully dairy-free depending on the chocolate you use.
This cookie recipe makes 24 cookies.
– ½ cup unsalted butter (1 stick)
– ½ cup confectioner’s sugar (icing sugar)
– ¼ tsp salt
– 1 tsp vanilla extract
– 1¼ cups all-purpose flour
– ¼ cup almond milk
– 3 ounces dark chocolate, chopped
1. Preheat oven to 350°F. In a bowl, beat together butter, sugar, salt and vanilla on medium speed until smooth. If you are using a stand mixer use the paddle attachment. Add in flour on low speed, once all the flour is added, increase the speed to medium high.
2. Gather dough by teaspoonful and roll into balls. Place dough 1 inch apart on an un-greased baking sheet (you can use a silicon baking mat or parchment paper).
3. Bake for 10 minutes, remove from oven and press thumb onto the tops of the cookies for indentations. Be careful as it is hot. Return the tray to the oven and bake until the edges are light brown, about 7-9 minutes. Once removed from the oven, allow the cookies to cool.
4. As the cookies are cooling, add chopped chocolate to a heatproof bowl.
5. Heat almond milk in a small saucepan under low heat. Once steam rises and bubbles are developing around the edges of the saucepan. Remove from heat and pour onto the chocolate. Use a whisk to stir to incorporate ingredient. Allow it to cool slightly.
6. When cookies are fully cooled, fill the indentation with chocolate ganache.