SPARKLING TRIPLE CHOCOLATE THUMBPRINTS WITH RUBY CENTRES

These two-bite sweeties are rolled in crunchy sugar, baked soft in the centre and filled with ruby chocolate. Making the cute-as-a-button cookies is a fun, festive holiday activity. Made from special cocoa beans, ruby chocolate is pink, tart and tastes somewhere between milk and white chocolate. Loblaws sells it under their PC brand.

1 1/2 cups (375 mL) all-purpose flour

1/3 cup (80 mL) unsweetened cocoa powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt

1/2 cup (125 mL) unsalted butter, at room temperature

1/2 cup (125 mL) granulated sugar 1/3 cup (80 mL) packed light brown sugar

1 egg 1 tsp (5 mL) pure vanilla extract 1 tsp (5 mL) instant espresso powder (optional)

1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled

1/4 cup (60 mL) turbinado sugar 5 oz (140 g) chopped ruby chocolate

GARNISH (OPTIONAL)

1/4 cup (60 mL) chopped ruby chocolate, melted

1/4 cup (60 mL) chopped dark chocolate, melted

Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside.

In a large bowl, beat together butter, granulated sugar and brown sugar using a hand mixer on medium speed until smooth and creamy, 2 to 3 minutes. Add egg, vanilla and espresso powder, if using, and beat until combined, about 1 minute. Scrape down bowl. Add dark chocolate and beat for 30 seconds.

Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into disc. Refrigerate for 10 minutes.

Roll 1 tbsp (15 mL) portions of dough into balls, then roll in turbinado sugar. Arrange 1 inch (2.5 cm) apart on prepared pans. Press thumb or handle end of wooden spoon into centre of each ball to create 1/2-inch (1 cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around edges. Repeat with remaining balls.

Bake, 1 sheet at a time, until edges are set and begin to crack, 10 to 12 minutes. Using end of wooden spoon, gently press centres again, as dough will puff during baking. Cool for 5 minutes, then transfer to cooling rack to cool completely.

Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes.

Spoon 1 tsp (5 mL) mixture into each cookie well and let cool completely. Drizzle a spoonful of melted ruby chocolate and dark chocolate over each cookie, if desired. Store in an airtight container for up to 5 days.

Makes 48 cookies