very chocolatey cookies. The raspberry jam is a perfect complement and add enough sweetness to make them delicious!
They are a soft, light cookie. Mine were so large that ended up being about the size of a sandwich, so we shared cookies!
3/4 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
3 teaspoons baking powder
1/2 teaspoon salt
8 oz. bittersweet chocolate, melted
1/2 cup seedless raspberry jam
In another bowl, whisk flour, cocoa, baking powder and salt. Gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk and wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll. (Mine was a pretty soft, sticky dough and warmed quickly when removed from the refrigerator.)
Use another smaller cookie cutter of the same shape to cut out centers of half the cookies.
Place the cookie cutouts on an ungreased baking sheet about 1" apart.
These cookies puffed up a lot in the oven.
Spread 1/2 teaspoon jam on top of chocolate and top with window cookies.
Drizzle with remaining chocolate. Let stand until set.
- You can freeze the dough in a plastic freezer bag if you want to plan ahead. When you are ready to bake your cookies, just thaw the dough in the refrigerator until it is soft enough to roll out, and proceed as directed.
- The only matching cookie cutters I had were very large (4-1/2" and 3") so I was only able to make 9 cookies. You should be able to get about 2 dozen with smaller cookie cutters. Round cookie cutters were used in the original recipe.