These are cute, crumbly, cookies, with a little pools of ganache in their centres. A nice simple bake, that can be thrown together quickly and easily.
To make them even easier, the thumbprint and ganache could be omitted - one of my cookies disintigrated in transfer from baking sheet to wire rack, so I consumed the evidence, and can confirm the plain cookie was rather pleasant.
The ganache would be my only criticism of these cookies - it involves 1.5 tablespoons of cream being heated to boiling. This is an annoying quantity of cream. (A peek ahead to next week involves 2 tablespoons of cream being heated. Humph)
The application of the ganache is fiddly, but satisfying.
For the cookies
60g dark chocolate
110g unsalted butter, softened
40g caster sugar
1 tbsp soft dark brown sugar
1 large egg yolk
1/2 tsp vanilla extract
1tsp peppermint essence
125g plain flour
30g cocoa powder
1/4 tsp salt
40g demerara sugar (recipe says 75g, I weighed out 50g, and there was at least 10g leftover)
For the filling
40g white chocolate, roughly chopped
1+1/2 tbsp double cream
1 tsp peppermint essence
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