Triple Chocolate Thumbprint Cookies

 Colourful and easy to make cookies that look very fancy when done.  This came from Food and Drink - I used blue instead of red, but go with your favourite colour.  I think this would look nice with white chocolate too.

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

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

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

3. 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.

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

5. 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 the thumb or handle end of a wooden spoon into the centre of each ball to create a 1/2-inch (1‑cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around the edges. Repeat with remaining balls.

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

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

8. 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