Chocolate cookies with raspberry filling (Print Version)

# Ingredients:

→ Raspberry Filling

01 - 1/2 cup fresh raspberries (or thawed frozen ones)
02 - 1/4 cup high-quality raspberry jam (seedless works best)
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon cornstarch
05 - 1 tablespoon lemon juice

→ Chocolate Cookie Dough

06 - 1 cup softened unsalted butter
07 - 1 cup brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
11 - 2 cups all-purpose flour
12 - 3/4 cup unsweetened cocoa powder
13 - 1 teaspoon baking soda
14 - 1/4 teaspoon salt
15 - 1/2 cup semi-sweet chocolate chips (optional)

→ Chocolate Coating

16 - 8 oz semi-sweet or dark chocolate
17 - 1 tablespoon coconut oil (for smoother coating)

# Instructions:

01 - Mix your raspberries, jam, sugar, cornstarch, and lemon juice in a small pot. Cook on medium heat, stirring often until everything breaks down and thickens up like jam (about 5 minutes). The jam really kicks up that berry flavor! Take it off the heat and let it cool completely.
02 - Heat your oven to 350°F and line two baking sheets with parchment. Beat the butter and both sugars until they're fluffy (2-3 minutes). Add eggs one at a time, mixing well, then stir in the vanilla. In another bowl, whisk your flour, cocoa, baking soda, and salt. Slowly mix the dry ingredients into the wet ones until just combined. If you want extra chocolate, fold in those chips now. Pop the dough in the fridge for 30 minutes so it's easier to work with.
03 - Take about 1½ tablespoons of dough and flatten it in your palm. Drop ½ teaspoon of raspberry filling in the center, then cover it with another flattened piece of dough. Pinch the edges closed and roll it into a ball. Place on the baking sheet and repeat with the rest, keeping cookies about 2 inches apart.
04 - Bake for 10-12 minutes until the edges are set but the centers are still soft. They'll firm up as they cool. Let them rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
05 - While the cookies cool, melt your chocolate in the microwave, stirring every 20-30 seconds until smooth. Add the coconut oil if you want it shinier. Once cookies are completely cool, dip the tops into the melted chocolate and let excess drip off. Place back on the rack and let the chocolate set at room temperature (or pop in the fridge to speed things up).

# Notes:

01 - These indulgent cookies feature a fudgy chocolate base with a surprise burst of raspberry in the center.
02 - Store in an airtight container for up to 5 days, or freeze for longer storage.
03 - For best results, make sure your raspberry filling is completely cool before stuffing the cookies.

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