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Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

Scott Phillips

Yield: Yields about 3 dozen sandwich cookies

The Sacher torte—chocolate sponge cake layered with apricot jam and covered in dark chocolate icing—is re-interpreted in this recipe as cakey cookies filled with preserves and dipped in bittersweet chocolate.


For the cookies

  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, softened
  • 8 oz. (2 cups) confectioners’ sugar
  • 2-1/4 oz. (3/4 cup) unsweetened, natural cocoa powder, sifted if lumpy
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract

For the filling and glaze

  • 1 cup apricot preserves
  • 12 oz. bittersweet chocolate, finely chopped
  • 2 tsp. canola or vegetable oil

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 25
  • Sodium (mg): 50
  • Carbohydrates (g): 24
  • Fiber (g): 2
  • Protein (g): 2


Make the cookies

  • In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on low speed until blended; then raise the speed to medium and beat until light and fluffy, about 3 minutes. Scrape down the bowl and beater. Add the egg yolks and vanilla and mix on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough comes together, about 1 minute.

    Turn the dough out onto a work surface and divide into 3 equal piles on pieces of plastic wrap. Using the plastic as an aid, gently shape each one into a smooth, flat 5-inch disk and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

    Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment or nonstick baking liners.

    Working with one disk at a time, roll the dough between two sheets of lightly floured parchment or on a floured work surface until 1/8 to 3/16 inch thick. Dust with additional flour as needed. Using a 2-1/4-inch cookie cutter, cut out shapes. Arrange about 1 inch apart on the lined cookie sheets. Stack the scraps and gently press them together. Re-roll and cut. Repeat with remaining dough disks.

    Bake, one sheet at a time, until the cookies look dry and slightly cracked and feel somewhat firm when pressed, 7 to 9 minutes. Let cool on the sheet for about 5 minutes and then transfer to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before filling and glazing.)

Fill the cookies

  • Press the preserves through a fine sieve, discarding any large pieces of apricot. Arrange half of the cookies bottom side up on a work surface. Put 1 tsp. of the preserves in the center of each cookie. Cover each with one of the remaining cookies, bottom side down. Gently squeeze each cookie together to spread the preserves until it just reaches the edges.

Glaze the cookies

  • Line 2 or 3 baking sheets with parchment, aluminum foil, or waxed paper. Put the chocolate and oil in a small, deep, heatproof bowl. Heat in a microwave until almost melted, or set the bowl in a skillet of barely simmering water and stir until melted and smooth.

    Dip each cookie halfway into the glaze until lightly covered. Lift the cookie out and gently scrape the bottom against the side of the bowl to remove excess glaze. Set on the prepared baking sheets. Let the cookies sit at room temperature or in the refrigerator until the glaze is firm. Serve immediately or store in an airtight container at room temperature for up to 2 days.


Rate or Review

Reviews (7 reviews)

  • butterscotch | 07/26/2017

    The cookie dough is very tasty. For anyone who doesn't want to roll the dough, chill it very thoroughly and slice it into rounds. Using the slice-and-bake method, it's impossible to get the dough as thin as rolled cookies, but I found thicker cookies to be really good. One thicker cookie filled with apricot jam is the equivalent of a miniature sacher torte. (If the cookies are filled, iced, and allowed to sit for a day or two, they soften and become more cake-like. I found I liked them better soft and cakey than crisp and crunchy.)
    And, finally, the dough burns easily even if you use a heavy baking sheet and line it with parchment. After making this recipe a few times, I've concluded the 375-degree baking temperature called for is too high. The cookies do much better baked a little longer at 325 degrees.

  • dmlitblb | 07/27/2015

    I made these and I agree that the dough is way too crumbly to roll. I also made them into thumbprint cookies because there was no way a cookie cutter was happening. They taste great for sure (my family has been sneaking them all night). but rolling out the dough wasn't going to happen.

  • VCD | 10/09/2014

    Excellent cookie! I think it's important to use a mixer, otherwise the dough might not come together properly. If you follow the directions it works well.

  • camz | 01/05/2012

    This is quite good enough! I just want something more! I do add a little more chocolate flavor on it. However I have wonderful recipe that definitely you'll appreciate!http://www.gourmetrecipe.com/recipes/chili-chocolate-cookies-recipe-chocolate-chili-cookies! Pop on it!

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