12 Chocolate Raspberry Thumbprints
  • 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
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a mixer add butter and sugar, mixing until smooth.
  3. Add in cocoa powder until combined
  4. In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
  5. Gradually add the flour mixture to the butter mixture until all is combined
  6. Line a baking sheet with a silicone baking mat or parchment paper.
  7. Roll dough into 1-inch balls. Place on baking mat at least 2 inches away from each other.
  8. 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.)
  9. Fill each thumbprint with around ½ tsp of jam
  10. Bake for 9-10 minutes
  11. Cookies will spread out a little so if you need more jam in the center add some more before they cool.
  12. 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.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2013/12/12-chocolate-raspberry-thumbprints/