Monday, April 24, 2017

Chocolate Dulce De Leche Thumbprint Cookies

Oh the weather outside is frightful...again. This shouldn't come as a shock to anyone living in Alberta. April and May are bound to have some less than predictable weather. The unpredictability of it is almost predictable. I am working in Northern Alberta under a fly-in, fly-out arrangement and my flight home Thursday evening was grounded for three hours courtesy of a juicy snow storm. Finally Edmonton got hit with the same snow two days later. It'll melt quickly and then reappear sometime in May usually for one last hurrah.

So instead of grumbling about it, I pulled out the wool socks, jogging pants and went to work in the kitchen making strawberry preserves, a few hot meals, salads and these delicious cookies. They are rich, moist and chewy. The kind of 3pm treat you look for with an espresso or other strong brew. I gave a bunch of mine away for fear that I'd have a a moment of weakness and eat them all. Good move on my part as they happen to be great for sharing.


Makes 24 cookies


  • 1/2 cup of unsalted butter, softened
  • 1/2 cup berry or caster sugar
  • 1 t vanilla extract
  • 1 egg  yolk
  • 100g dark chocolate melted and cooled slightly
  • 1 cup all purpose flour, sifted
  • 1/4 cup Dutch cocoa powder, sifted
  • 3/4 cup dulce de leche


Preheat the oven to 325F. Put the butter and sugar in a standing mixer blend until creamy; about 2 minutes. Add the vanilla, egg yolk and chocolate and process until combined. Finally, add the flour and cocoa and process until the mixture forms a ball. Place the mixture in a bowl or remove the base of the mixer if possible, cover with plastic wrap and refrigerate for 30 minutes. Roll a tablespoon each of the mixture into balls and place on two lined baking sheets. Indent the centre of each cookie by pressing your thumb into each one. Bake for 12-14 minutes and allow to cool a little on the sheets before transferring them to a rack. Spoon a dollop of the dulce de leche onto each cookie.