Apricot-Chocolate Thumbprint Cookies

A Classic with a Twist...

When ever you are unsure of what type of cookie to make for a party or to give to someone for a gift, stick with the classics. The thumb print cookie is surely that. They are pretty easy to make and everyone seems to love them. You can fill it with any jam or preserves you like, but apricot and raspberry are tried and true.
I added a surprise element to these cookies by drizzling them with chocolate. I love the way chocolate and apricots or even raspberry taste together. It also dresses them up a bit for the holidays! But you could omit it or even use white chocolate if you want.

Even though my blog is usually healthy versions of classic recipes, this one was a little hard to change without altering the flavor. So I kept half the butter and used a healthier (non-hydrogenated) margarine to replace the other 1/2 cup of butter. So I did replace some of the saturated fat. Oh well, it's the holidays, not every recipe can be healthy. So just eat in moderation! I'll try, but no promises ;)

Apricot-Chocolate Thumbprint Cookies

1/2 cup butter, softened
1/2 cup tub margarine (such as smart balance), softened
3 /4 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract (or almond extract)
2 cups all-purpose flour
1/2 teaspoons fine sea salt
1 1/2 cups finely chopped walnuts
3/4 cup apricot jam/preserves (or raspberry)
2/3 cup semi-sweet chocolate chips, melted

Beat butter, margarine and sugar on medium speed of an electric mixer until creamy and fluffy. Add egg yolks and vanilla; beat well.

Add combined flour and salt to butter mixture and beat until just blended. Lightly beat egg whites in a small bowl. Set aside. Put chopped walnuts in another small bowl.

Form rounded teaspoons of dough into balls; dipping each ball in beaten egg white, then roll in the chopped walnuts. Place cookies on parchment lined cookie sheets. Press thumb or the back of a 1/2 teaspoon gently into center of each ball, to make an indention; fill each cookie with about 1/2 to 3/4 teaspoon preserves.

Bake at 350° for 10 to 15 minutes or until light brown. Let cookies cool 2 minutes on cookie sheets before moving to wire racks to cool completely.

With a spoon, drizzle melted chocolate over cooled cookies. Let dry and store in airtight container.

Triple Chocolate Cookies

A "So Called Healthier" Cookie...to Die For!!

When I first saw this recipe on the food network it was touted as a healthier chocolate cookie. Ellie Krieger, who is a nutritionist, came up with the recipe and made them on her show Healthy Appetite.

At first I believed that they were healthier because she only uses 1/2 stick of butter and replaces the other half with a more heart healthy fat, canola oil. She also replaces half of the all purpose white flour with whole wheat flour, which has more fiber and nutrients. The sugar is reduced slightly as well.

O.k. sounds healthier right? Well it does until you look at the amount of dough and number of cookies it makes. There is only one cup total of flour in the recipe. Most cookie recipes call for at least 2 cups of flour and use one stick of butter. So the ratio of flour to butter is the same, and then she adds more fat with the oil. Hey don't get me wrong, these cookies were absolutely delicious, but healthy, I'm not so sure about that!

I did alter the recipe a bit. First off by doubling it. Who would bother make cookies with one cup of flour? Really. Also, because I didn't have unprocessed cocoa. I'm glad that I noticed that in the original it says to use unsweetened cocoa (not processed dutch). I only had Droste cocoa which is dutch processed and you cannot interchange these two cocoas in recipes.

In researching this on the web I found out that Dutch-Processed cocoa is treated with an alkali to neutralize its acids. Therefore it must be used in recipes calling for baking powder because it is neutral and does not react with baking soda. That is unless there are other acidic ingredients in sufficient quantities used.

I also substituted chocolate chips for the chopped chocolate. I would highly recommend Giardelli bittersweet (60% cocoa) chocolate chips. They are slightly larger than traditional chocolate chips and the flavor is unbelievable. The chocolaty flavor lingers in your mouth long after you've eaten a cookie! I think it made this recipe even better!

Triple Chocolate Cookies
adapted from Ellie Krieger

1/2 cup butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder (Dutch processed)
2 teaspoons baking powder
1/2 teaspoon salt, optional
2/3 cup dark chocolate chips (recommended Giardelli bittersweet~60% cocoa)
2/3 cup milk chocolate chips
1 cup chopped pecans, optional

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter and sugars. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased (parchment lined) cookie sheet. Bake for 8-10 minutes. Transfer cookies to a rack to cool.