Thumbprint cookies

#Fairbruary

INGREDIENTS

Bread

Preheat oven to 180ºC. Line a baking pan with parchment paper. Fill a small, shallow bowl with additional granulated cane sugar for rolling cookies in.
In the bowl of a stand mixer, whisk the flour and salt.
Create a well in the centre of the bowl (or in a separate bowl) to whisk together the brown sugar, cane sugar, vanilla, eggs, and olive oil until creamy.
Using the paddle attachment, mix until well-combined and a soft cookie dough is formed. (If the dough seems too dry, add 1 to 2 tbsp water. If the dough seems too wet, add 1 to 2 tbsp more flour)
Scoop 1 to 2 tbsp dough per cookie, roll into a ball, then roll balls in the extra granulated cane sugar bowl and place on the prepared baking pan.
Press a chunk of chocolate into the top of each cookie.
Bake for 10 to 14 minutes, or until set and lightly golden brown on the edges. Let cool at least 10 minutes on the baking pan. Enjoy!

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