Chocolate Thumbprint Cookies
1 ½ cup (180g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
½ tsp (3g) salt
whisk to combine
1/2 cup (113g) butter, softened
2/3 cup (135g) sugar
mix until creamy
2 eggs, one at a time
1 tsp (5ml) vanilla extract
incorporate flour mixture
refrigerate for at least 30 minutes
scoop into 1 inch (2.5 cm) balls
Use your thumb or a 1.2 teaspoon to make an indentation into the center of each cookie
bake at 350F (180C) for 9-10 minutes
While still warm press again
cool on baking sheet for 5 minutes
Cool completely
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
Melt over bain-marie
Fill the cookies
Sprinkle freeze dried raspberries