Well, here we are again! It’s the most wonderful time of year- the 2 Sisters 2 Cities 12 Days of Christmas Cookie Countdown! We are going to start this party with a delicious classic holiday cookie with a new twist: a chocolate thumbprint cookies with raspberry jam and drizzled with bittersweet chocolate!
This year with my holiday cookies, I am going for more classic types of holiday cookies. When I think of Christmas cookies I think of small special cookies embellished with icing, chocolate, powdered sugar, frosting, glaze, jam, nuts, peppermints, or sprinkles. The great part about Christmas cookies is that you can grab a bunch of different kinds and and you get to try all the amazing flavors. Obviously you know what my favorite time of the year is!
My boyfriend loves thumbprint cookies, but he is not a big chocolate cookie fan. I was hesitant to make this recipe because I thought he wouldn’t like them. Boy was I wrong, he loved them! The deep chocolate flavors are perfect with the sweet tart raspberry jam. Add them to your Christmas cookie to-do list today!
- 1 cup plus 2 tablespoons butter (2 sticks + 2 tbsp),at room temperature
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- 2 cups all purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. baking powder
- Raspberry jam
- 2-3 tbsp. bittersweet chocolate chips
- Preheat the oven to 350 degrees.
- In the bowl of a mixer add butter and sugar, mixing until smooth.
- Add in cocoa powder until combined
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
- Gradually add the flour mixture to the butter mixture until all is combined
- Line a baking sheet with a silicone baking mat or parchment paper.
- Roll dough into 1-inch balls. Place on baking mat at least 2 inches away from each other.
- With the tip of your thumb, press down in the middle of the cookie ball to make a well (don't press down all the way.)
- Fill each thumbprint with around ½ tsp of jam
- Bake for 9-10 minutes
- Cookies will spread out a little so if you need more jam in the center add some more before they cool.
- For Drizzle- In a small heat proof bowl, add chocolate chips. Microwave in 20 second intervals, stirring in between until melted. To drizzle, take a spoon of melted chocolate, tip the spoon to get a small stream of chocolate going and move back and forth over the cookies so you get zig zags over the cookies.
Source– Base cookie recipe adapted from Pinch of Yum, addition of raspberry jam and chocolate drizzle is a 2S2C original