Indulge in these rich Dark Chocolate Raspberry Thumbprint Cookies, where the deep flavor of dark chocolate meets the sweetness of raspberry jam. This combination makes for a delicious treat suited to a variety of occasions. With a straightforward process, these cookies are both enjoyable to make and enjoy. The balance of flavors offers a delightful experience for any dessert lover.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup seedless raspberry jam
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add in the vanilla extract and egg, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each cookie with your thumb or the back of a spoon.
- Fill each indentation with seedless raspberry jam using a small spoon or piping bag.
- Bake the cookies for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Keywords: Dessert, Cookies, Chocolate, Raspberry, Baking
Spice Rack: Salt
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