Raspberry Chocolate Thumbprint Cookies
Raspberry Chocolate Thumbprint Cookies are the ultimate balance of a chewy cookie with crispy edges and a generous amount of rich raspberry ganache in the centre. This recipe is easy yet elegant and there's no chill time required so this is the perfect recipe for spontaneous bakers!
Servings: 48 Cookies
Calories: 93kcal
Ingredients
- 2 ⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter softened
- ⅔ cup coconut sugar (or brown sugar)
- 1 large egg room temperature
- 2 teaspoon vanilla extract
Chocolate Raspberry Ganache
- ¼ cup heavy cream
- 2 tablespoon raspberry jam seedless
- 6 oz semi sweet baker’s chocolate
Instructions
- Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
- In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.2 ⅓ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¾ teaspoon fine sea salt
- In a separate medium sized bowl, cream together butter, sugar, one egg and vanilla extract.1 cup unsalted butter, ⅔ cup coconut sugar (or brown sugar), 1 large egg, 2 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients, mixing until just combined. The dough may seem firm and slightly dry, which is normal and ensures the cookies hold their shape during baking.
- Roll the dough into small balls, about 2 teaspoons each, and place them on the prepared cookie sheets, about 12 cookies per sheet. (You can weigh each ball to be around 22 grams if desired.)
- Make a small imprint in the centre of the cookies with your thumb, back of a ½ teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
- While the last tray of cookies is in the oven, gently warm the cream and jam together, then add the chopped chocolate and stir until fully melted.¼ cup heavy cream, 2 tablespoon raspberry jam, 6 oz semi sweet baker’s chocolate
- Once the cookies have cooled slightly, add a dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Top the cookies with shaved chocolate if desired. Allow the ganache to cool and to set in the cookie.
- This recipe yields approximately 48 cookies, or 4 dozen small cookies. Enjoy!
Notes
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
- I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
- For a less sweet cookie try swapping the baker's chocolate with dark chocolate.
Nutrition
Serving: 12.05g | Calories: 93kcal | Carbohydrates: 12.3g | Protein: 1g | Fat: 3.5g | Saturated Fat: 2.4g | Cholesterol: 13mg | Sodium: 627mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 7g | Calcium: 9mg