Because Valentine’s Day is next Tuesday and it makes me think of all things chocolate…
And today is the perfect day to be in the kitchen. We’ve had several days of sunshine up until last night, and the rain and gloom outside my window this morning is screaming BAKE SOMETHING at me. I actually made this batch yesterday, but I’m on to a chocolate tart after I finish up this post. The concept for these cookies actually came to me around the holidays last year, but I just never got around to making them and so I thought Valentine’s week would be the perfect time to get to it. Being very indifferent about eating sweets, it’s hard for me to get super excited about taste testing them. However, you throw a fruit and sweet combo at me and I’m all for it. Lemon raspberry things? Yum. Tart lime treats? To die for. Chocolate and raspberry together? I think it’s fair to say that they were pretty much made for each other in every way, shape, and form.
Aside from chilling the dough for an hour to make it a bit more manageable, these cookies are quite simple to get together. I know that if melting chocolate is a foreign task for you, it may seem intimidating. The first time I ever did it I was sure that I was going to mess something up. It’s just patience and learning and trusting yourself. And the thing about this recipe is that you are melting it with another fat so it actually WANTS to melt for you. I promise it’s simpler than you think…and no double boiler stuff here. The first time I tested them out, I only chilled the dough for one hour and it was just enough time for it to harden up enough to roll into the balls. This batch I chilled overnight to see what would happen. The cookies turned out just as good both ways, and I liked discovering that I could make the dough a day ahead of time as a time saver. Either way, they are the perfect way to show some love to your honey…or someone you know who loves chocolate.
Sidenote…can we talk for just a quick second about Lady Gaga’s Super Bowl performance???? She killed it and I’m still obsessed. Not to mention the interview she gave on Sunday Morning earlier in the day. What a kind and gracious woman, on top of being full of just incredible talent. She is a true example of beauty on the inside and out.
These cookies though…get in the kitchen and bake the rain away! ENJOY!
Bittersweet Chocolate Raspberry Thumbprints
- 2 cups bittersweet chocolate chips
- 6 tablespoons salted butter
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup raspberry preserves
- Melt the chocolate chips and butter over medium low heat in a small saucepan. Stir frequently until smooth. Set aside and cool slightly.
- In a large mixing bowl or stand mixer, beat the eggs, vanilla, and sugar until lightly thickened.
- Slowly add the chocolate mixture to the egg mixture while mixing on low speed until evenly incorporated.
- Add in the flour and baking powder and mix until just combined. Cover bowl tightly with plastic wrap and chill for one hour or up to overnight.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat. Roll the cookie dough into 1 1/2 inch or 2 inch balls depending on how big you want them. Place the balls about 3 inches apart on the prepared baking sheet (I usually can fit 3 rows of 5 comfortably).
- Using your thumb, gently press down in the middle of each ball to form a dent to hold the preserves. Bake the cookies for 15-20 minutes, turning the pan halfway through baking. *When I turn the pan, I usually press down into the center of each cookie once again to ensure they don't puff up during the second half of baking. The cookies are done when they are no longer shiny and feel set to the touch. Remove from oven and cool on a baking rack.
- Once the cookies have cooled to room temperature, spoon about 3/4 of a teaspoon of the raspberry preserves into the center of each cookie. Store in a sealed container for up to 3 days. ENJOY!