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Chocolate-Raspberry Thumbprints

Author: Gwen Adams

Chocolate-Raspberry Thumbprints Recipe Chocolate-Raspberry Thumbprints Recipe

Dress this classic thumbprint cookie, from Dorie Greenspan's book Dorie's Cookies, with an optional drizzle of melted chocolate over the jam center.

At a glance

Prep
Bake
Total
Yield
40 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
  2. Sift the flour and cocoa together. Set aside.
  3. In a large mixing bowl, beat the butter, sugar, and salt together on medium speed until smooth and creamy. Reduce the speed to low and blend in the egg white and vanilla.
  4. Add the flour mixture in three additions, mixing only until the flour is absorbed before adding more, scraping the sides and bottom of the bowl between additions.
  5. Scoop the dough in generous tablespoonfuls, and roll into balls. A tablespoon cookie scoop works well here. Place on the prepared baking sheet, and make an indentation in the center of each ball with your finger or the end of a wooden spoon handle.
  6. Fill each indentation with raspberry jam.
  7. Bake the cookies for 16 to 18 minutes, or until they feel firm to the touch and the jam is bubbling. Remove them from the oven and cool on the pan for 5 minutes before transferring them to a rack to finish cooling completely.
  8. If you want to drizzle the cookies with chocolate, melt the chips in a bowl over simmering water, stirring until the chocolate is completely smooth. Drizzle over the cookies, then place them in the refrigerator for 30 minutes until the chocolate sets before returning them to room temperature to serve.
  9. Store cookies, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 25g
  • Servings Per Batch 40 servings
Amount Per Serving:
  • Calories 98
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 12mg
  • Sodium 46mg
  • Total Carbohydrate 14g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.