Monday, January 16, 2012

Chocolate Raspberry Thumbprints

I’ve mentioned numerous times that Dennis loves raspberry and chocolate (Exhibits A,  B, and C).  And originally I was planning to make a lighter treat this week to welcome in the New Year and help us recover from gorging on Christmas cookies.  But then I came across this recipe for Chocolate Raspberry Thumbprint cookies and I put my “healthy” plans to the side.  There’s always next week, right?

I’m not the biggest fan of chocolate (blasphemy, I know) but even I had to admit these cookies were insanely good.  The actual cookie was so fudgy it resembled a brownie more than a cookie.  The raspberry preserves helped balance the sweetness of the cookies and you were left with one killer flavor combination.  I’ve already been instructed to add these to the “Must Make Again” list. 

Chocolate Raspberry Thumbprints (Adapted from All American Cookie Book)

6 ½ ounces bittersweet or semi-sweet chocolate, broken up
1 stick unsalted butter
2/3 cup sugar
3 large eggs, room temperature
1 ½ teaspoons vanilla extract
2 tablespoons raspberry preserves
1 ¾ cups flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

In a large, microwave safe-bowl, microwave the bittersweet or semi-sweet chocolate and butter on full power for 1 minute.  Stir well.  Continue microwaving on 50% power, stirring at 30-second intervals.  Stop microwaving before the chocolate completely melts and let the residual heat finish the job.  Let cool to warm. 

Stir the sugar into the chocolate mixture until well blended.  Using a spoon beat in the eggs, one at a time.  Stir in the vanilla.  In a small microwave-safe bowl, heat the 2T raspberry preserves on 50% power until just fluid, about 1 minute.  Stir the preserves into the chocolate mixture and set aside.

In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt.  Add the flour mixture and chocolate chips to the chocolate mixture and stir just until well blended.  Refrigerate the dough for at least 1 ½ hours or up to 8 hours. 

Preheat the oven to 325.  Line several baking sheets or coat with non-stick spray.

Use a cookie scoop to shape balls of dough, then place on the cookie sheets.  Press a well into the center of each ball and place about ¼ teaspoon of preserves in each well. 

Bake the cookies for 7 to 9 minutes, or just until they feel firm when pressed in the centers.  Transfer the sheet to a wire rack and let stand 3 to 4 minutes.  Transfer the cookies to a wire rack.