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 rolled in white decorating sugar and filled with apricot jam, but you can use any type of jam or preserves.

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Recipe Summary

total:
1 hr 15 mins
Servings:
48
Servings:
48
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

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  • 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 sanding sugar on a small plate. Roll each ball in the sugar. 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.

  • 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.

Tips

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.

Tips:
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.

Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com.

Nutrition Facts

1 1/2-inch cookie
91 calories; protein 1.4g; carbohydrates 15.6g; dietary fiber 1.1g; sugars 10.1g; fat 3.3g; saturated fat 0.9g; cholesterol 7.8mg; vitamin a iu 18.5IU; vitamin c 0.4mg; folate 11.3mcg; calcium 18.5mg; iron 0.8mg; magnesium 13.8mg; potassium 55mg; sodium 37.6mg; added sugar 10g.

1 other carbohydrate, 1/2 fat

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