A Chocolatey Story to Share
Hello, my dear. Come sit. The kettle is on. Let me tell you about a special cookie. It is based on a famous cake from Vienna. That cake is called a Sacher Torte. It is rich chocolate with apricot jam. I thought, why not make it cookie-sized for Christmas? So we did.
My grandson helped me test this recipe. He got chocolate everywhere. I still laugh at that. His smile was worth the mess. These cookies taste like a fancy dessert. But they are made for sharing with family. That is why this matters. Food is best when it brings people together.
Making the Dough
We start with chocolate and butter. Melt them gently. Doesn’t that smell amazing? Then we mix the dry things. Flour, cocoa, and a few others. In another bowl, we whisk sugars and eggs. It gets nice and smooth.
Now, bring it all together. Add the melted chocolate and some sour cream. The sour cream makes the cookie soft. Finally, stir in the flour mix. The dough will be very sticky. Do not worry. We chill it for a few hours. This makes it easier to handle.
The Sweet Little Secret
Once baked, the cookies are puffy and cracked. Here is the fun part. You make a little hole in each warm cookie. You fill it with apricot jam. This is the secret heart of the treat. The jam is a sweet surprise.
Fun fact: The original Sacher Torte has a thin layer of apricot jam right in the middle of the cake. I love keeping that tradition alive. What is your favorite jam? Could you see using another kind here? Tell me your ideas.
The Shiny Chocolate Coat
The glaze is like magic. You melt sugar and water. Then stir in chocolate chips. It becomes a shiny river. You pour it over all the cookies. They get a perfect, glossy coat. It sets firm in the fridge.
This step matters. It turns a simple cookie into something special. We eat first with our eyes. A shiny glaze makes everyone say “wow.” Do you like baking projects that have a fancy finish like this?
Time for Sharing
Let the glaze set. Then, pile them on a plate. These are rich. One or two is perfect with a glass of milk. They are wonderful for a cookie swap. Or leave some out for Santa. He deserves a fancy treat, too.
Making them is a little project. But so rewarding. Which part sounds most fun to you: making the dough, adding the jam, or pouring the glaze? I would love to know. Now, go on. Try them. Share them. That is what Christmas is all about.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened chocolate | 3 ounces | chopped fine |
| Unsalted butter | 3 tablespoons | cut into 6 pieces |
| All-purpose flour | 1¾ cups (8¾ ounces/248 grams) | |
| Unsweetened cocoa powder | ½ cup (1½ ounces/43 grams) | |
| Baking powder | ¾ teaspoon | |
| Baking soda | ¼ teaspoon | |
| Table salt | ½ teaspoon | |
| Light brown sugar | 1 cup (7 ounces/198 grams) | packed |
| Granulated sugar | ¼ cup (1¾ ounces/50 grams) | for cookie dough |
| Large eggs | 2 | |
| Sour cream | ⅓ cup | |
| Vanilla extract | 1 teaspoon | |
| Apricot jam | ½ cup | at room temperature |
| Granulated sugar | 1 cup (7 ounces/198 grams) | for glaze |
| Water | ⅓ cup | for glaze |
| Bittersweet chocolate chips | 1 cup (6 ounces/170 grams) | for glaze |
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
Step 2: Now, melt the chocolate and butter together. Use the microwave at half power. Stir it now and then. In another bowl, whisk all your dry ingredients. In a third bowl, whisk the sugars and eggs.
Step 3: Pour the chocolate into the sugar bowl. Add the sour cream and vanilla. Stir it all together. Then, add the flour mixture. Mix until you see no more dry flour. The dough will be soft. Cover it and let it chill in the fridge.
Step 4: Roll the dough into 24 balls. Wet your hands first. This stops the sticky dough from clinging. Place 12 balls on each sheet. They need space to puff up.
Step 5: Bake the cookies for 10 to 12 minutes. Switch the trays halfway. They will look cracked and puffy. Let them cool on the sheets for a minute. Then, make a little well in each warm center. Fill each well with apricot jam.
Step 6: Time for the shiny glaze. Heat sugar and water in the microwave. Stir until the sugar vanishes. Then, stir in the chocolate chips. Heat it again at half power. Stir until it’s perfectly smooth and glossy. (If the glaze gets too thick, just reheat it for 10 seconds.)
Step 7: Place all your cookies on a rack. Put a tray underneath to catch drips. Pour that lovely glaze right over the top. Let it cover every cookie. Use a scraper to save the extra. Then, pop the whole tray in the fridge. The glaze will set in about an hour.
A Little Chocolate Story
These cookies remind me of my first fancy dessert. I was about your age. My aunt brought a cake from a city bakery. It was so rich and special. I wanted to capture that magic in my kitchen. I still laugh at that. I made such a mess! But the taste was worth it. These bites are my little version of that memory. They feel festive and cozy. Perfect for sharing with someone you love.
Creative Twists
Try raspberry jam instead of apricot. It gives a lovely, tart little surprise.
Add a tiny sprinkle of sea salt on the wet glaze. It makes the chocolate taste deeper.
Use a mini muffin tin to bake them. You’ll get perfect little cups for the jam.
Serving & Pairing Ideas
Serve these on a pretty plate. A dusting of powdered sugar looks like snow. They are rich, so a little goes a long way. For a drink, warm apple cider is wonderful. The spice cuts the chocolate. For the grown-ups, a small glass of cherry port wine is perfect. It sings with the apricot jam.
A Final Grandma Tip
Baking is about joy, not perfection. If your glaze isn’t perfectly smooth, that’s okay. If a cookie cracks more than you planned, that’s fine. It just means more jam fits inside! The real magic is in the making. And in the sharing. I hope you make these with someone special. I hope you create your own sweet story.
Keeping Your Cookie Bites Happy
These cookie bites are perfect for making ahead. Let the glaze set fully. Then store them in a single layer. Use a container with a tight lid. They will be happy on the counter for three days.
For longer keeping, freeze them without the glaze. I wrap the dough balls in wax paper. Then I tuck them into a freezer bag. I once forgot a bag for six months. They baked up perfectly for a summer surprise!
Batch cooking saves your future self time. It means you are always ready for guests. A full cookie jar is a house full of love. Have you ever tried storing cookie dough this way? Share below!
Three Little Cookie Hiccups and Fixes
First, sticky dough is very common. Just wet your hands with cool water. This stops the dough from sticking to your palms. I remember when my dough stuck to everything. Wet hands were my simple hero.
Second, the jam might slide off warm cookies. Patience is your secret tool. Let the cookies cool completely first. This helps the jam stay put for glazing.
Third, your glaze might thicken too fast. Simply warm it for ten more seconds. Stir it well and it will pour again. Getting these steps right builds your kitchen confidence. It also makes every bite taste just perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. Add a teaspoon of xanthan gum too.
Q: How far ahead can I make them? A: The dough chills for two days. Finished cookies keep for three days at room temperature.
Q: I don’t have apricot jam. A: Raspberry or cherry jam works nicely. The tart fruit is the key.
Q: Can I make a half batch? A: Of course. Just halve all the ingredients. Use a smaller baking sheet.
Q: Any optional tips? A: A tiny sprinkle of sea salt on top is lovely. *Fun fact: The big Sacher Torte cake was invented for a prince in 1832!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites. They are like a hug in cookie form. Baking is about sharing joy and making memories.
I would love to hear about your baking adventure. Tell me all about it in the comments below. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Sacher Torte Christmas Cookie Bites
Description
Rich chocolate cookies with an apricot jam center and a glossy chocolate glaze, inspired by the classic Sacher Torte.
Ingredients
Cookies:
Glaze:
Instructions
- Adjust oven racks to upper-middle and lower-middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
- Microwave 3 ounces finely chopped unsweetened chocolate and 3 tablespoons unsalted butter (cut into 6 pieces) in small bowl at 50 percent power, stirring occasionally until melted, 1 to 2 minutes. Whisk 1¾ cups (8¾ ounces) all-purpose flour, ½ cup (1½ ounces) unsweetened cocoa powder, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon table salt together in large bowl until evenly combined. Whisk 1 cup (7 ounces) packed light brown sugar, ¼ cup (1¾ ounces) granulated sugar, and 2 large eggs together in second large bowl until fully incorporated.
- Whisk ⅓ cup sour cream, 1 teaspoon vanilla extract, and chocolate mixture into brown sugar mixture. Add flour mixture and stir until no dry streaks of flour remain. Cover bowl and refrigerate until chilled, at least 2 hours (dough can be refrigerated up to 2 days).
- Divide dough into 24 portions, about 2 tablespoons each. Roll dough portions between your wet hands to form balls (mixture will be sticky). Divide portions between prepared sheets, 12 per sheet.
- Bake until cookies are puffed and cracked and set at edges (cookies may seem underdone between cracks), 10 to 12 minutes, switching racks and rotating baking sheets front to back halfway through.
- Transfer baking sheets to wire racks. Working quickly, use rounded 1-teaspoon measuring spoon to make indentation in center of each cookie. Fill indentions in each cookie with heaping ½ teaspoon apricot jam. Let cookies cool completely.
- Combine 1 cup (7 ounces) granulated sugar and ⅓ cup water in microwave-safe 2-cup liquid measuring cup. Microwave until bubbling all over, about 2 minutes. Stir until sugar is dissolved, about 30 seconds, then stir in 1 cup (6 ounces) bittersweet chocolate chips. Microwave at 50 percent power, stirring occasionally, until chocolate is fully melted and mixture runs easily from back of spoon, about 1 minute longer.
- Place all cookies on 1 wire rack set in rimmed baking sheet. Pour glaze over cookies to fully coat. If needed, use bench scraper to scrape excess glaze from sheet back into measuring cup; return to microwave and microwave at 50 percent power for 10 seconds at a time until mixture drizzles easily from back of spoon. Continue until all cookies are coated.
- Transfer tray of cookies to refrigerator until glaze is set, about 1 hour. Serve.
Notes
- For best results, ensure the apricot jam is at room temperature for easy filling. The dough is sticky; wetting your hands makes rolling the balls much easier. The glaze sets firmly when chilled.