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Chocolate Raspberry Cookies

Chocolate Raspberry Cookies
Christopher Mohs

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Bring on the chocolate, this time paired with the sweet tartness that comes with a smooth raspberry jam. You just can’t go wrong with this combination and with each bite you’ll be rewarded with the perfect marriage of the most classic of sweet pairings.


1/2 cup Unsalted Butter
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
2 Extra Large Eggs
1/2 tsp Vanilla Extract
2 1/2 cups All Purpose Flour
1/2 cup Sweetened Cocoa
2 tsp Cream of Tarter
1 tsp Baking Soda
1/2 tsp Salt
1 cup Raspberry Jam (for filling)
1 cup Chocolate Chips (for icing)


Preheat oven to 375 degrees F.  In a mixer combine butter, sugars, vanilla, and eggs and mix on medium-high for about 3-4 minutes. In a separate bowl sift together flour, cocoa, baking soda, cream of tartar and salt.  Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined.

Scoop the dough into 1 inch balls and gently roll in your palms. With your thumb press into the dough to make a divot and place 1 tsp of raspberry jam into the divot. Place on a parchment-lined baking sheet about 2 inches apart.  Bake the first sheet for 5-6 minutes on the lower rack and then move to the top rack for an additional 5-6 minutes, placing the next sheet on the bottom rack.  Cycle through until all are baked.  Cool and coat with melted chocolate (check out our post on No-Bake Chocolate Black & White Cookies for a great way to melt chocolate).