Ruby Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Make sure to grease your thumbprint indentations with a small amount of butter before filling.

2. 2

   Whisk together the flour, sugar, and salt in a medium bowl.

   Tip: This step helps ensure your cookies bake evenly.

3. 3

   Cream the butter and sugars in a large bowl until light and fluffy.

   Tip: Avoid overmixing, as this can lead to tough cookies.

4. 4

   Add the egg, vanilla extract, and almond extract to the butter mixture and mix until combined.

   Tip: The addition of the eggs will help bind the ingredients together.

5. 5

   Gradually add the flour mixture to the wet ingredients and mix until just combined.

   Tip: The dough may appear a bit crumbly at this stage, but that's normal.

6. 6

   Stir in the ruby chocolate chips.

   Tip: This will help distribute the chocolate evenly throughout the dough.

7. 7

   Scoop the dough into balls, about 10g each, and flatten slightly into disks.

   Tip: Leave about 2.5cm of space between each cookie for proper spreading.

8. 8

   Use your thumb to create an indentation in the center of each cookie, then fill with a small amount of ruby chocolate glaze.

   Tip: This will give your cookies their signature thumbprint look.

9. 9

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the timer, as the baking time may vary depending on your oven.

10. 10

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: This will help the cookies retain their shape and texture.