Raspberry Jam Cookies

Active time: 25 minutes | Bake time: 14 minutes | Yield: 46 cookies

While cookies are my favorite type of recipe to experiment with, it can be quite difficult to come up with new ideas because there are already an enormous number of cookie recipes out in the world. I continue to try coming up with new cookie ideas though because coming up with something delicious is so satisfying and exciting. While these end up with a very subtle raspberry flavor, one of my favorite things about this cookie is the texture. The cookies have a very crispy exterior all the way around, but the middle remains soft and tender. I may experiment with this one a bit more to try and bring that raspberry flavor through more, but I still adore these cookies.

Ingredients:

• 8 tbsp (113g / 1 stick) butter, softened

• 200g (1 cup) granulated sugar

• 200g (1 cup) brown sugar

• 3 large eggs, room temperature

• 315g (1 cup) raspberry jam/preserves

• 1 ¼ tsp vanilla extract

• 440g (3 ⅔ cups) all purpose flour

• 24g (2 tbsp) powdered sugar

• 1 ¼ tsp baking soda

• 1 ¼ tsp salt

• 360g (2 cups) chocolate chips - I recommend half semisweet, half dark chips.

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.

3. Mix in eggs, jam/preserves and vanilla until smooth.

4. Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).

5. Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.

6. Divide dough into 45g pieces (about a 2 tbsp cookie scoop)

7. Place cookies on a baking sheet about 3 inches apart. Bake for 12-17 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.