Chocolate thumbprints w/ raspberry jam

Name: Chocolate thumbprints w/ raspberry jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-15
Ingredients: 1 c flour; 1/2 c whole wheat flour; 1/3 c baking cocoa powder; 1-1/2 tsp baking powder; 1/4 tsp salt; 1 c semisweet chocolate chips; 1 c sugar; 1/3 c butter, softened; 1-1/2 tsp vanilla; 2 eggs; 2/3 c seedless raspberry jam

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By sherry monfils
@smonfils

I got this recipe from my aunt Shirley yars ago.
And they're STILL yummy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

12-15

Prep:

15 Min

Cook:

15 Min

Ingredients

1 c

flour
1/2 c

whole wheat flour
1/3 c

baking cocoa powder
1-1/2 tsp

baking powder
1/4 tsp

salt
1 c

semisweet chocolate chips
1 c

sugar
1/3 c

butter, softened
1-1/2 tsp

vanilla
2

eggs
2/3 c

seedless raspberry jam
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How to Make Chocolate thumbprints w/ raspberry jam

Step-by-Step

In small bowl, combine flours, baking cocoa, baking powder and salt. In microwaveable bowl, microwave chocolate chips, stirring until smooth.
In lg bowl, cream together sugar, butter and vanilla. Beat in melted chocolate. Add eggs, one at a time. Gradually beat in flour mix. Cover and chill until firm.
Heat oven to 350. Place parchment paper on baking sheets. Shape dough into 1-1/2" balls. Press thumb into tops to make a 1/2" deep indentation. Place on baking sheets. Fill each indentation w/ about 1/2 tsp jam. Bake 10-15 min or until cookies are set.

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