Chocolate Thumbprint Cookies

3.9 (11)
Chocolate Thumbprint Cookies

Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards - and, of course, with chocolate, simply for the taste.

Yield: about 36 cookies
Active Time: 20
Total Time: 90

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup toasted walnut pieces, (see Tip)
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup walnut oil, or canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 5 ounces semisweet or bittersweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)
  • 6 tablespoons apricot jam, (see Enhancements, below)

Preparation

  1. Position rack in the center of the oven; preheat to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.
  3. Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy"the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.
  4. Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball. Continue with the remaining dough, spacing the cookies 2 inches apart.
  5. Bake the cookies for 6 minutes. Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie. Place 1/2 teaspoon jam in each indentation. Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch. Enhancements: Use any flavor jam you want, just don’t use preserves (the pieces of fruit may be too large) or jelly (it will melt too quickly and run).

Tips & Notes

  • Tip: To toast chopped walnuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
  • Cooking Tip: To melt chocolate:
  • 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.
  • 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutrition

Nutrition Per Serving

calories 109
fat 6 g (2 g sat, 1 g mono)
cholesterol 9 mg
carbohydrates 14 g
protein 1 g
fiber 1 g
sodium 53 mg
potassium 42 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 other carbohydrate, 1 fat

From EatingWell February/March 2005