Category: Baking

Yield: 5 dozen cookies

Ingredients:

Cookie Dough Ingredients

• 140 g unsalted butter
• 454 g 55-65% dark chocolate
• 264 g granulated sugar
• 8 g fine sea salt
• 200 g cold eggs
• 8 g vanilla extract
• 160 g all-purpose flour
• 50 g Once Again Blanched Almond Meal
• Granulated sugar for rolling cookies

 

Ganache Ingredients

• 113 g milk chocolate
• 15 g Once Again unsweetened and lightly toasted, creamy almond butter
• 2 g fine sea salt
• 85 g Once Again Diced Almonds, for sprinkling
• 100 g dark chocolate for striping, optional

Directions:

Make the Cookie Dough: Melt the butter and dark chocolate together. Let cool slightly before whisking in sugar, salt, eggs and vanilla. Add flour and almond meal; stir to combine. Cover cookie dough or transfer to an airtight container and chill for a minimum of 2 hours and up to 4 days.

Scoop and Bake Cookies: Use a #50 portion scoop to divide the dough. Make a ½” indentation in each cookie, roll in granulated sugar and place on a parchment-lined sheet tray. Space cookies 2” apart. Bake at 350°F for 12-14 minutes or until firm to the touch. Remove cookies from the oven and indent again if necessary. Let cool completely. 

Make Ganache and Finish Cookies: Melt the milk chocolate, almond butter and salt together. Use a piping bag to fill each thumbprint cookie. Sprinkle almonds on top or let ganache set up fully before melting dark chocolate to stripe cookies and sprinkle with almonds.