Chocolate Raspberry Cookie Delights
2 cups flour
1 tsp. baking soda
¼ tsp. salt
4 oz. semi-sweet chocolate, baker’s or chips
½ cup butter
8 oz. cream cheese, soften
1 ¼ cups sugar, divided
1 tsp. vanilla
1/3 cup red raspberry jam
Heat oven to 375 degrees
In a large bowl, mix flour, baking soda and salt; set aside. In a double boiler melt chocolate and butter; stir together. Wisk in cream cheese than add 1 cup sugar, egg and vanilla; mix well. Stir into flour mixture. Leave dough in bowl and place in refrigerator for 30 minutes.
Next, pull from dough enough to make 1 inch balls; coat with remaining sugar. Place on a lightly greased cookie sheet; 2 inches apart. Press your thumb into center of each ball; fill each indention with ¼ tsp. of jam.
Bake 10 to 12 minutes or until lightly firmed*. Cool 1 minute on baking sheet and transfer to wire racks to cool completely before storing in an air tight container.
*light colored cookie sheet works best. Cookies bake evenly and without burning on the bottom.