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Chocolate Thumbprint Jam Cookies
3/4 cup flour, all-purpose
1/2 cup pastry flour, whole wheat
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts pieces, toasted
4 tablespoons butter, unsalted cut into pieces
1/ 4 cup canola oil
1/2 cup granulated sugar replacement
1/2 cup brown sugar, light
1 large egg
2 teaspoons vanilla extract
5 ounces chocolate (semi-sweet) or bittersweet, or chocolate chips, melted
6 tablespoons apricot jelly or blueberry jelly


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.

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.

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.

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.

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

Preparation Time: 20 min. Serves: 36 cookies
Recipe Origin: United States
Submitted by:

United States
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