This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it’s rolled into jam-filled cookies. Here the cookies are drizzled with chocolate icing, filled with raspberry jam and topped with a whole hazelnut. You can elaborate on this basic recipe and use any type of jam, icing or nut for a plate of mixed cookies.
4 dozen 1 1/2-inch cookies
Active Time: 1 1/2 hours |
Total Time: 1 3/4 hours
2/3 cup unsweetened cocoa powder, American-style or Dutch-process
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup honey
3 tablespoons canola oil or corn oil
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
2/3 cup white whole-wheat flour (see Tips)
2/3 cup sweetened dried cranberries, coarsely chopped
2/3 cup chopped toasted and skinned hazelnuts (see Tips), plus about 1/2 cup left whole for decorating
1/2 cup raspberry jam or preserves
3 1/2 ounces dark chocolate, coarsely chopped
1/4 cup whole milk
1/4 teaspoon vanilla extract
3 tablespoons confectioners’ sugar
To prepare cookies: Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece into a ball. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam. Lightly press a whole hazelnut into the jam.
Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
To prepare chocolate drizzle: Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift confectioners’ sugar onto the mixture and stir in thoroughly.
To decorate cookies: Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Let stand until the chocolate i
Per cookie :
4 g Fat;
1 g Sat;
2 g Mono;
8 mg Cholesterol;
14 g Carbohydrates;
2 g Protein;
1 g Fiber;
37 mg Sodium;
64 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.