Sift together the flour, cocoa, baking powder, baking soda and salt.
Using an electric beater or stand mixer, beat the butter and both sugars in a large bowl until pale and fluffy. Add egg and vanilla and continue to beat for another minute or so until fully combined and creamy.
Beat in the flour, a little at a time with the beater on low. Continue to beat until it starts to form large clumps.
Roll small balls of dough (about 2 teaspoons), dip one side into the sprinkles, then with the sprinkles side up, sit them on the cookie sheets 1-2 inches apart. Use your thumb to press slowly, directly down in the middle to make a large dent in the centre of each.
Place in the fridge for 1⁄2 an hour and preheat your oven to 180C / 350F /160C fan forced.
Bake for 10 minutes. Remove from the oven, let them sit for a couple of minutes, then transfer to a wire rack to cool completely.
For the raspberry ganache (once the cookies have cooled)
Place the chocolate in a heatproof bowl.
Over low heat, warm the cream until just starting to steam, then pour it over the top of the chocolate. Let it sit for 2 minutes before stirring to a smooth ganache.
Heat the raspberries in the microwave for about 30 seconds or until soft and warm (a little longer if frozen). Push the raspberries through a strainer, into the ganache until just the seeds are left. Discard the seeds.
Mix the raspberry into the ganache then add a little red colouring if using and mix through.
Spoon a little ganache into each of the indents in the cookies. Place in the fridge to set for around 1/2 hour before serving.
Due to this cookie recipe using one whole egg, it isn't one that can be easily reduced.
If you want just 1/2 the cookies, you can freeze half the dough once it is mixed and just make 25 cookies. Remember to halve the ganache ingredients as well.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
This is a dryish dough but shouldn't be crumbly. If it is too crumbly to roll into a ball, add a little water or milk just until it sticks together and is pliable. Don't add too much or they may spread in the oven.
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
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