These chocolate thumbprint cookies with fruit jam from Dorie Greenspan would be great for a cookie exchange or your next get together! The chocolate-y cookie has the perfect texture and complements the melted fruit jam. Drizzle on some melted chocolate for an even more fabulous presentation!
It was time. We got the email from the library that it was finally time to return our copy of Dorie’s Cookies. My husband was sad once he received the email and insisted that he flip through the cookbook one more time. You know, just in case there was another recipe that we absolutely had to try.
There was. And it was these cookies. He convinced Addie that I had to bake these and to do it soon because you know – chocolate cookies. I guess that’s why we get along so well.
I wanted to fill these with raspberry jam but didn’t have any, so I substituted with a triple berry jam that we already had in the refrigerator. You can use any fruit jam that you have. If I hadn’t have seen the berry jam in the fridge, I was ready to use fig jam. Mmm, fig jam.
These cookies were wonderful – they were soft with a slight crunch. The cookies weren’t as chocolate-y as I was hoping but it was nicely balanced with the melted fruit jam and drizzle of chocolate on top. I’d highly suggest you double the recipe below because these will get eaten really quickly.
Dorie's chocolate thumbprint cookies with fruit jam
- 2 and 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 16 Tablespoons (1 cup or 2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 3/4 teaspoon sea salt
- 1 large egg white room temperature
- 1 teaspoon vanilla extract
- 1 cup fruit jam I used fig
- 2/3 cup milk or white chocolate chips optional
- Preheat your oven to 350°F. Grease or line two standard baking sheets and set them aside.
- In a medium sized bowl, whisk together the flour and cocoa and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugar and salt together on medium speed until smooth and creamy. Turn the mixer down to low and add in the egg white and vanilla.
- Slowly add in the dry ingredients in three additions, making sure the batter is even and the dry ingredients have been fully incorporated before adding the next portion.
- Using a cookie scoop or two spoons, scoop the batter into golf-size ball sizes and roll them into balls using your hands. Gently press down on top of a cookie ball to make an indentation and fill with your fruit jam.
- Bake the cookies in your preheated oven for 16 to 18 minutes, or until they feel firm and the jam is bubbling. Take them out of the oven and allow them to cool on the pan for 5 minutes before transferring them to a rack to finish cooling completely.
- If desired, you can drizzle the tops with melted chocolate. Simply place the chocolate in a heatproof bowl and microwave for 30 seconds at a time, stirring between each time. Use a fork or a pastry bag and drizzle the melted chocolate over the tops of each cookie.
- Let the chocolate set by placing the cookies in the refrigerator for about 30 minutes. Allow the cookies to come back to room temperature before serving.