Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 ounces chopped unsweetened chocolate

  3. 1/2 cup butter, room temperature

  4. 1 cup sugar

  5. 1 large egg

  6. 1/3 cup buttermilk

  7. 1 tsp. vanilla extract

  8. 1 3/4 cups all purpose flour

  9. 1/2 tsp. baking soda

  10. 1/4 tsp. salt

  11. 12 ounce package semisweet chocolate chips

  12. seedless raspberry jam, slightly melted

Instructions Jump to Ingredients ↑

  1. Melt unsweetened chocolate in the top of a double boiler over simmering water. Stir until smooth. Remove chocolate from over water and let cool slightly.

  2. Cream together butter and sugar in a large bowl until fluffy. Add egg and beat well. Stir in melted chocolate, buttermilk and vanilla. Sift together flour and baking soda in a small bowl. Stir in salt. Stir flour mixture into batter until blended. Stir in chocolate chips. Refrigerate 1 hour until batter is stiff.

  3. Preheat oven to 400 degrees. Drop rounded teaspoons of the chilled batter onto ungreased cookie sheets, spacing 2 inches apart. Bake about 10 minutes until edges of cookies are firm. Transfer pans to a rack. While cookies are still warm, make an indentation in the center of each cookie with your fingertip. Fill each indentation with some of the raspberry jam. Cool cookies completely. Store in an airtight container at room temperature.


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