Print

Perfect Dark Chocolate Raspberry Thumbprint Cookies: Best Easy Recipe

dark chocolate raspberry thumbprint cookies - featured image
Print Recipe

These buttery chocolate cookies are filled with bright raspberry jam and drizzled with rich dark chocolate. A happy accident turned into a foolproof, crowd-pleasing treat that’s perfect for holidays or any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • 4 ounces dark chocolate, chopped (70% cacao)
  • 1 tablespoon coconut oil or vegetable shortening

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  3. Beat in egg yolk and vanilla extract until fully combined, about 30 seconds. Mixture should be smooth and glossy.
  4. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to wet mixture, mixing on low speed until just combined. Dough should be soft but not sticky.
  5. Scoop tablespoon-sized portions (about 1.5 tablespoons each) and roll into smooth balls. Place on prepared baking sheets, spacing 2 inches apart. You should get 20-24 cookies.
  6. Using the back of a 1/2 teaspoon measuring spoon, gently press into the center of each dough ball to create a well. Smooth any cracked edges with fingers.
  7. Spoon about 1/2 teaspoon of raspberry jam into each well. Do not overfill.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and tops are slightly cracked; centers will still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once completely cool, melt dark chocolate and coconut oil together in a small saucepan over low heat, stirring constantly, or microwave in 20-second bursts. Drizzle melted chocolate over cookies using a fork or spoon, or dip tops for a polished look.
  11. Let chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes.

Notes

For best results, use room temperature ingredients. Do not overbake; cookies continue to set as they cool. If dough is too sticky, chill for 10 minutes. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan option, use vegan butter and a flax egg. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: thumbprint cookies, dark chocolate, raspberry jam, easy cookie recipe, holiday cookies, chocolate cookies

Find it online: https://lumalunch.com/perfect-dark-chocolate-raspberry-thumbprint-cookies-best-easy-recipe/