The amazing Jacqueline Pham of PhamFatale posted this GORGEOUS recipe for amazing pink cookies! Maybe it’s not so good to blog about cookies when you’re hungry, but I’ll be sure to remedy that as soon as I’m done here!
I grew up loving thumbprint cookies that family friends would drop off for my mother during the holidays. They would be filled with a fruity jam or chocolate — and I’d always go for the chocolate filled ones!
This twist on a traditional recipe is truly darling. Jacqueline created a rose flavored dough and filled the cookies with PINK mint chocolates by Guittard. I love baking with Guittard chocolates, myself! I didn’t know they had chocolates in pink! Amazingly enough, these incredible pink chocolates are available through ebay at this link. I’m going to enjoy making a batch for myself.
Servings: 20 cookies
1 egg yolk
3/4 teaspoon pure vanilla extract
12 tablespoons unsalted butter, at room temperature
7 tablespoons powdered sugar
1-1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon rose paste, as needed (depending on how pink you want the cookies)
2 ounces pink-colored mint chocolate chips
1 ounce bittersweet chocolate chips
1 ounce vanilla chips, (or white chocolate chips)
2 teaspoons light corn syrup
2 tablespoons heavy cream
-Preheat the oven to 375°F.
-Using a handheld mixer, whisk the egg yolk with 1/4 cup of powdered sugar until you get a pale, yellow foam. Add the vanilla extract.
-In a bowl, combine the flour, salt and baking soda. Sift all the dry ingredients.
-Cream 8 tablespoons of butter with the remaining powdered sugar (whisk using the handheld mixer to get as much air as possible into the butter). Add the egg mixture and the dry ingredients. Mix with your fingers until the cookie dough is formed. Add the rose paste. Do NOT overmix. Transfer the dough into a bowl. Plastic wrap it and place it in the refrigerator for at least 20 minutes.
-For the pink mint, bittersweet chocolate and vanilla ganache, use or make a double boiler. Place a pot filled with hot water, topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the pink mint chocolate chips on top. Melt the chocolate chips with 2 tablespoons of butter, a tablespoon of heavy cream and a teaspoon of corn syrup. Repeat the same procedure with the bittersweet chocolate and the vanilla chips with only 1 tablespoon of butter, 1/2 tablespoon of heavy cream and 1/2 teaspoon of corn syrup for each remaining filling. Set aside. (See tips if the filling hardens)
-Shape the cookie dough into 20 1-inch diameter balls. Place them on a baking tray lined with a silicone mat or a sheet of parchment paper.
-Bake the cookies for 10 minutes at 350°F. Open the oven. Press the center of the cookie using a melon baller or any small spoon. Bake for another 8 minutes.
-Remove from the oven and let them cool down completely to room temperature before taking them off the cookie sheets. They will harden and get firm as they cool down. Spoon about 1/4 teaspoon of pink mint chocolate filling in each thumbprint. Using a chopstick, drop a little bittersweet chocolate filling and a drop of vanilla filling using another chopstick and immediately swirl the filling using a toothpick. Let the filling set until firm.