Chocolate Thumbprint Cookies Recipe

For Brownie Cookies: 
• SwissBake® Brookie Mix – 1000 g 
• Unsalted Butter (softened) – 250 g 
• Water – 100 g 

Ganache Filling: 
• Dark Chocolate (50–70% cocoa), chopped – 250 g 
• Heavy Cream (35% fat) – 250 g 

Chantilly Cream Topping: 
• SwissBake® Whipping Cream Powder – 150 g 
• Cold Milk – 150 g 

Pre-heat the oven to 180°C and line trays with parchment. In a planetary mixer with paddle attachment, combine the SwissBake® Brownie Cookie Mix, softened butter, and water. Mix on low for 1 minute, scrape the bowl, then mix on medium for 4–5 minutes until a firm dough forms. Portion into 30–40 g balls, place on trays with spacing, and bake at 180°C for 12–15 minutes. As soon as they come out of the oven and are still soft, use the back of a spoon to press a well into the centre of each, creating the cookie pie shape. Cool fully on trays, then transfer to wire racks. 

To make ganache, heat cream until simmering and pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Cool at room temperature until thickened and pipeable (approx. 1–2 hours). For the Chantilly cream, whip SwissBake® Whipping Cream Powder with cold milk in a chilled bowl for 3–4 minutes until stiff peaks form. To assemble, pipe ganache into the cooled cookie wells, then pipe Chantilly cream on top. Store refrigerated in an airtight container for up to 2 days.