Description
These Raspberry Chocolate Thumbprint Cookies combine rich cocoa-flavored dough with a sweet and tangy raspberry-chocolate ganache center. Soft and buttery cookies with a perfect balance of bittersweet chocolate and fruity raspberry make for a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup coconut sugar (or brown sugar)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
Filling
- 2 tablespoons seedless raspberry jam
- 6 ounces semi-sweet baker’s chocolate, chopped
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt until they are evenly mixed.
- Cream Butter and Sugar: In another medium bowl, use a mixer to cream the softened unsalted butter with coconut sugar (or brown sugar), then add the egg and vanilla extract, beating until smooth and fluffy.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough might be firm and slightly dry, which helps the cookies maintain their shape during baking.
- Shape Cookies: Roll the dough into small balls, each about 2 teaspoons or approximately 22 grams. Space about 12 cookies on each prepared baking sheet.
- Create Thumbprints and Bake: Using your thumb, the back of a 1/2 teaspoon, or a rounded spoon handle, make a small well in the center of each cookie ball. Bake the cookies for 7 to 8 minutes until set.
- Prepare Ganache Filling: While the cookies bake, gently warm the heavy cream and raspberry jam together in a small saucepan until combined. Remove from heat, add chopped semi-sweet chocolate, and stir until the chocolate is fully melted and smooth.
- Fill Cookies: Once the cookies have slightly cooled, spoon a dollop of the warm raspberry chocolate ganache into each thumbprint indentation. Optionally, sprinkle with shaved chocolate for added texture and decoration.
- Allow to Set: Let the ganache cool and set within the cookies at room temperature before serving.
- Serve and Enjoy: This recipe yields approximately 48 small cookies, perfect for sharing or gifting.
Notes
- For uniform cookie size, weigh each dough ball around 22 grams.
- If you prefer, you can substitute brown sugar for coconut sugar.
- The dough may appear dry before baking; this is normal and helps the cookies hold their shape.
- Ensure the raspberry jam is seedless for a smoother ganache filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the baked cookies (without ganache), then thaw and fill before serving.
- You can use bittersweet chocolate instead of semi-sweet for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
