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Ingredients
- 2 sticks unsalted butter, at room temperature
- 1/4 cup sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 2 cups flour
- 1/2 cup raspberry preserves
- 1/2 cup semisweet chocolate chips
- 2 tbsp unsalted butter
Preparation
Step 1
Heat oven to 350 F.
In a large bowl with an electric mixer, beat butter and sugar until blended. Beat in egg until pale and fluffy. With mixer on low speed, beat in cocoa and flour just until blended.
With lightly floured hands, shape rounded teaspoons full of dough in 3/4-inch balls. Put 1 inch apart on ungreased cookie sheet. Make an indentation in top of each.
Bake 12 to 15 minutes or until firm and set. Remove to a wire rack to cool. Cool completely.
Fill indentation with preserves. Stir chocolate chips and butter in a saucepan over low heat until melted and smooth. Drizzle over cookies. You can use a small plastic sandwich bag and cut a small hole in one corner. Fill with the melted chocolate and drizzle. Let stand until frosting sets.