Classic Raspberry Chocolate Chip Cookie Recipe

INGREDIENTS

1 cup butter, softened 1/2 cup granulated sugar 2 squares (1 ounce each) bittersweet or semisweet chocolate, melted and cooled 1 egg 1 teaspoon vanilla 1/2 teaspoon chocolate extract 1/4 teaspoon baking soda Dash salt 2‑1/2 cups all-purpose flour 1 cup seedless raspberry jam Powdered sugar

PREPARATION:

1. Mix butter and granulated sugar in large bowl until blended. Add melted chocolate, egg, vanilla, chocolate extract, baking soda and salt; beat until light. Blend in flour to make stiff dough. Divide dough in half. Wrap each half in plastic wrap; refrigerate until firm.
2. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Roll dough, half at a time, 1/8 inch thick between two sheets of plastic wrap. Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1-1/2-inch squares. Place half the squares, 2 inches apart, on prepared cookie sheets. Place about 1/2 teaspoon jam on center of each square; top with another square. Using fork, press edges of squares together to seal; pierce center of each square.
3. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

This recipe appears in: Italian