Chocolate and jam cookies

Name: Chocolate and jam cookies - Elena H.
Ingredients: 200 g butter; 150 g powdered sugar; grated zest of one orange; 1 teaspoon baking soda dissolved in the juice of half an orange; 1 egg; 70 g dark chocolate; 500 g white flour; blueberry jam; apricot jam; powdered sugar for dusting.

Dessert - Chocolate and jam cookies by Elena H. - Recipia

When I crave something sweet that doesn't require too much effort, I make chocolate and jam cookies. I usually prepare them when I want something nice to have with coffee or a snack on the kitchen table. I typically choose blueberry or apricot jam, but I use whatever I have on hand. I've made this recipe enough times that I no longer measure anything by eye, but here I write down all the quantities to be clear for anyone. Quick info Total time: 50-60 minutes Preparation time: 25-30 minutes (includes dough resting time) Baking time: 12-15 minutes/batch Servings: about 40-50 cookies, depending on size Difficulty: easy-medium Recipe type: dessert, homemade cookies Ingredients 200 g butter 150 g powdered sugar 1 egg 70 g dark chocolate grated zest of one orange 1 teaspoon baking soda, quenched with the juice of half an orange 500 g white flour blueberry jam or apricot jam (or any other jam you prefer) powdered sugar, for dusting at the end Preparation method 1. In a large bowl, place the butter at room temperature and mix well with the powdered sugar using a whisk or spatula. Add the egg and continue mixing until the mixture binds. 2. Grate the dark chocolate and the orange zest. Add them to the butter mixture with sugar and egg. 3. Quench the baking soda with the juice of half an orange (directly in a teaspoon or a small glass) and immediately pour it into the bowl over the other ingredients. 4. Start incorporating about three-quarters of the flour, a little at a time, using a spoon. When the mixture becomes too thick to mix in the bowl, turn everything out onto a floured work surface. 5. Knead the dough by hand, gradually adding the remaining flour until it no longer sticks and can be shaped. Don’t overdo it, just enough to make everything uniform. 6. Let the dough rest at room temperature on the work surface for 20 minutes. Cover with a clean kitchen towel so it doesn't dry out on the surface. 7. After the break, I can shape it. If I want precise shapes, I use a cookie press and make different shapes. If not, I roll it out with a rolling pin into a thick sheet about 1 cm and cut out cookie shapes, or simply tear pieces, make balls, and flatten them slightly. With my finger, I make a small indentation in the middle. 8. Place the cookies on a baking tray lined with parchment paper, leaving a little space between them. Put half a teaspoon of jam in each indentation. 9. Put the tray in the preheated oven at 175°C and bake for 12-15 minutes. When they start to get a slight color on the edges, remove them. It's important not to leave them too long, so they don't dry out. 10. While they are still hot, let them cool for 5 minutes in the tray, then transfer them to a plate or a cooling rack. After they have cooled almost completely, dust them with powdered sugar. 11. I keep them on a platter until they cool completely, then I transfer them to metal boxes if I plan to keep them for a longer time. Why I make the recipe often I like that they are quick to make and don’t require much technique. I can use any jam I have on hand. They stay soft even if they sit in a box for a few days. They are practical for coffee but also great for taking along. They can be made in advance for when I have guests. Tips and variations Tips The dough should not be over-kneaded, just enough to be homogeneous. If it is too soft, add a little more flour. If it is too hard, let it sit at room temperature for a few minutes. I use dark chocolate, but if I don't have it on hand, cocoa works too, though the texture will be slightly different. I don't bake them too long because they harden after cooling. Substitutions Butter can be replaced with margarine for a vegan option, but the taste is more neutral. Grated chocolate can be replaced with 2 tablespoons of cocoa. The jam can be anything: apricot, plum, berries, even rose jam. Variations I can also add some ground nuts or hazelnuts if I want a crunchy texture. They can be made plain, without jam, just dusted with powdered sugar. For a different flavor, I use lemon zest or vanilla essence. Serving ideas I serve them on a platter next to coffee or tea. They are also good in a school lunch or at the office. They go well with a glass of milk for kids. Frequently asked questions 1. Can I use a different jam than blueberry or apricot? Yes, any denser jam works well – plums, sour cherries, even rose jam. Avoid too liquid jams. 2. Do I need to chill the dough? No, a 20-minute break at room temperature is sufficient. If it’s very hot in the kitchen, you can put it in the fridge for 10 minutes. 3. Can these cookies be frozen? I do not recommend freezing them, as the texture is not the same after thawing. If you still want to, freeze the raw dough, not the baked cookies. 4. How long do the cookies last? Stored in metal boxes, they last well for 7-10 days. 5. Can I skip the chocolate or the orange? Yes, if you don’t like them, simply don’t add them. The cookies will turn out fine even plain. Nutritional values Estimate for one medium cookie (from a total of 45): Calories: approximately 85 kcal Carbohydrates: 12 g Protein: 1.3 g Fats: 3.5 g Values vary depending on the type of jam or chocolate used. These are approximate values, not calculated precisely. Storage and reheating The cookies are best stored in metal boxes with a lid, in a cool, dry place. They do not need to be heated before serving. If they soften from humidity, they can be left for a few minutes in the warm oven, but usually, it’s not necessary.

Chocolate and jam cookies

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