Sachertorte Cookies

 

Chocolate cookie dough

1 cup sugar

1/2 cup butter

1 egg

1 1/2 tsp vanilla extract

2 tbsp milk

2 cups flour

1/2 tsp salt

1/2 cup cocoa

1/4 tsp baking soda

1/4 tsp baking powder

Chocolate covering

1 cup dark or semi-sweet chocolate chips

1/4 cup whipping cream

You will also need

1 cup apricot jam (approx)

Cream the butter and sugar well. Beat in the egg and add the vanilla and milk. 

In a separate bowl, sift together the flour, salt, cocoa baking soda and baking powder. 

Blend the dry ingredients into the creamed mixture until a soft dough forms.

Preheat the oven to 350°F. Roll the dough into 3/4 to 1-inch balls and lay them on parchment paper lined cookie sheets about 2 inches apart.

Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation in the centre of each dough ball, about 3/4 of an inch wide.

Bake 15–17 minutes until firm to the touch when baked.

When the cookies are removed from the oven and while they are still warm, use the round end of a wooden spoon to press the centre depressions in the cookies again to create a good well in the centre.

Transfer to a wire rack and cool completely before continuing to fill.

Prepare the chocolate covering

In a small saucepan heat the whipping cream to almost boiling, over medium low heat. Reduce the heat to low and stir in the chocolate chips until melted.

Assemble the cookies

Spoon about 1/2 tsp of the apricot jam in the cookie wells

Spoon a dollop of the chocolate over the jam to cover it.

Cool completely at room temperature until the chocolate sets.

Store or freeze in airtight containers.