a tray of freshly baked Tony’s Chocolonely thumbprint cookies

Tony’s thumbprint cookies

Fun cookies with a delicious dollop of chocolate made from Tony’s Chocolonely milk chocolate to create this scrumptious twist on a classic recipe..

Serves: 16-18


  • 1 180g Tony’s Chocolonely Milk Chocolate Bar, broken into medium-sized chunks
  • 250g olive oil
  • 70g Fairtrade granulated cane sugar + more for rolling
  • 70g Fairtrade brown sugar, packed
  • 2 large eggs
  • 1 tsp Fairtrade vanilla extract
  • 310g All Purpose flour
  • ¼ tsp salt


  • 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!

Tony’s Chocolonely is on a mission to end slavery in the chocolate industry. All Tony’s Chocolonely bars are Fairtrade and completely delicious.

This recipe has been shared as part of our Fairtrade Fortnight 2022 Choose The World You Want festival.

Visit the Choose The World You Want festival