Laura, my cube wall-mate, accepted a new job in our company and is moving to a new office. In case you’re not familiar with the cube wall-mate (CWM), this is the person who sits on the other side of the wall that separates one section of office cubes from another, who you can hear but not see, as opposed to your cube mates, who are in the same cube row as you. Laura has been an awesome CWM; she’s very good at selective eavesdropping, always willing to say “hey, I wasn’t trying to listen in but I couldn’t help hearing and you actually need to talk to so-and-so about that,” has a top-notch sense of humor, and shares my fondness of kooky sayings like “those cookies are the bee’s knees.”
Laura and I have talked extensively about baking – she makes a mean chocolate pots de creme – and she requested a chocolate raspberry combo as her celebratory farewell cookies. And so, we have these chocolate raspberry thumbprints. The original recipe from Good Housekeeping neglected one very important note in preparation…you have to melt your 2 ounces of baking chocolate before you incorporate it into the dough. Which makes me wonder…how many people tried to make this recipe without melting their chocolate?
Farewell, Laura! We shall meet again on social media and in outside-work-life!
- 2 3/4 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, slightly softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces unsweetened baking chocolate, melted and slightly cooled
- 1/4 cup cocoa powder
- About 1/2 cup seedless raspberry jam
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a large bowl, combine flour, baking soda, and salt; set aside.
In a mixing bowl, beat butter on medium speed for 1 minute. Scrape down the sides of the bowl and add sugar; beat until well-combined and fluffy, about 2-3 minutes. Add egg, vanilla, chocolate, and cocoa powder mixing well, scraping the sides of the bowl a few times.
Slowly add flour mixture, beating until fully incorporated.
Using a 1-inch cookie scoop, scoop dough and roll into balls. Place about 2 inches apart on baking sheets.
Using your 1/4 teaspoon measuring spoon, press a thumbprint well into the center of each cookie. Fill with 1/4 teaspoon raspberry jam.
Bake for 14 minutes, until jam is bubbly at the edges. Remove from oven and cool for 1-2 minutes on the baking sheets, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature; if stacking, place waxed paper between the layers.