Chocolate Raspberry Thumbprint Cookies

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. This recipe is quick to put together and common ingredients. And the cookies are good! The amount of cookies I made were 2 1/2 dozen but I used a larger amount per cookie, with a smaller amount, you can make up to 4 dozen cookies.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings dozen cookies

Ingredients

1 1/2 cups butter, room temperature, (1 1/2 blocks or 3 sticks)
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt
1 cup mini chocolate chips
raspberry preserves, as needed
powdered sugar, as needed
sugar, as needed

Instructions

Preheat your oven to 180 C (350 F), line a baking sheet or two with parchment paper or grease with butter.
Add the butter to a mixing bowl and let come to room temperature, when soft, add the sugar. Use an electric mixer and beat on high speed until creamy. Add the egg and vanilla, beat until mixed in.
Add the cocoa, flour, and salt, beat on slow speed until mixed together. (I used a large spoon to get some of the flour off the edge and just used the spoon to finish mixing everything.)
Stir in the chocolate chips.
Scoop out 2 level tablespoons of dough and roll into balls and place on the prepared baking sheets about 2 inches apart. I used a rounded tablespoon. Place some sugar in bowl, dip your thumb in the sugar and make a deep imprint on each cookie. Bake 12 to 15 minutes or until just set.
Remove from the oven and allow to cool on the sheet for 2-3 minutes.
After cooling on the sheet, transfer to a rack to cool completely.
Add some powdered sugar to a small wire strainer and dust the cookies by holding the strainer about 12 inches above the cookies and tapping on the side of the strainer. Spoon preserves on the indents of the cookies.
Serve and enjoy.