Super indulgent and delicious chocolate thumbprint cookies with the festive sprinkles!
Using an electric mixer, cream together butter and sugar until light and fluffy. Add an egg, vanilla extract and coffee extract, combine together. Add flour, cocoa, salt and mix again until the ingredients are just combined.
Line the baking tray with baking paper. Roll balls of dough, a little less than 1 tbsp each, and place on a baking tray leaving 3-4 cm space between each cookie. Using your thumb (or a back of measuring spoon or spatula), make an indent into each cookie. Once you have used up all of the dough, place cookies in the fridge for at least 40 minutes.
Heat the oven to 160C (fan assisted) or 180C (for conventional oven). Remove cookies from the fridge and place in the middle shelf in the oven. Bake for 8 minutes, rotating the baking tray half way through. If the indents lost their shape or 'puffed up', use your thumb or the back of the spoon to make the indents again. Allow the cookies to cool for about 10 minutes and transfer to a wire racks.
Fill a small saucepan about a quarter full with hot water, then sit a bowl on top, so it rests on the rim of the pan, not touching the water. Add cream and chocolate into the bowl, and allow them to melt slowly, stirring from time to time, until both are combined together. Spoon the ganache into each cookie, and sprinkle with festive sprinkles.
*I found that it's easier to make an indent in cookies as you roll them, one by one, rather than rolling a whole dough first and then making an indent. The cookies are less likely to crack that way.
*I have used the back of measuring spoon (1 tsp) to make indents in cookies. That way you will achieve more uniformed look. Back end of wooden spatula/ spoon could also work.
*Using coffee extract will enhance the chocolate flavour up more, however you can skip it from the recipe.