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Ingredients
- 1/2 c. (1 stick) unsalted butter
- 2 squares (1 ounce each) unsweetened chocolate
- 1/2 c. granulated sugar
- 1/2 c. firmly packed light brown sugar
- 1/2 tsp. vanilla extract
- 1 large egg
- 2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- about 1 Tbs. powdered sugar
- about 1/4 c. seedless raspberry jam
Details
Servings 4
Preparation time 20mins
Cooking time 28mins
Preparation
Step 1
In a glass bowl, microwave the butter with the chocolate on high power for 1 to 1 1/2 minutes. Stir to finish melting the chocolate. Add both sugars and beat until blended. Stir in the vanilla and egg. Stir together the flour, baking powder, and salt; blend into the chocolate mixture. Cover the bowl and chill the dough until firm, about 2 hours.
Preheat the oven to 350° F. Use ungreased baking sheets.
Working with about one-fourth of the dough at a time, knead the dough until pliable. Shape into 1 1/8-inch balls and place on the baking sheets, leaving 2 inches between the balls. With your thumb or forefinger, make a deep indentation in the top of each ball.
Bake for 6 to 8 minutes, or until little or no depression remains when lightly touched; they should not brown. Transfer to wire racks until almost cool.
When almost cool, dust lightly with the powdered sugar (a sieve works best). Fill each indentation with about 1/4 tsp. of the raspberry jam.
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