Fudgy Chocolate Cookies Raspberry (Print Version)

# Ingredients:

→ Raspberry Filling

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

→ Chocolate Cookie Dough

06 - 1 cup unsalted butter, softened
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, melted
17 - 1 tablespoon coconut oil (optional for smoother coating)

# Instructions:

01 - In a small saucepan, combine the fresh raspberries, raspberry jam, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a jam-like consistency, about 5 minutes. Remove from heat and let the filling cool completely before using.
02 - Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
03 - Take about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1/2 teaspoon of the cooled raspberry filling in the center. Cover the filling with another small flattened piece of dough and seal the edges by gently pinching them together. Roll the filled dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheet. Bake for 10-12 minutes, until the cookies are just set around the edges but still soft in the center. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
04 - Melt the semi-sweet or dark chocolate in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Stir in the coconut oil if using for a shinier finish. Once the cookies have cooled, dip the top of each cookie into the melted chocolate, letting any excess drip off before placing them back on the wire rack. Allow the chocolate coating to set at room temperature, or refrigerate for faster setting.

# Notes:

01 - Chill the dough for at least 30 minutes to make it easier to handle and prevent spreading while baking.
02 - Seal the edges of the cookies well to prevent the raspberry filling from leaking out during baking.
03 - Do not overbake the cookies to maintain a soft and fudgy center.
04 - When melting chocolate, stir frequently to prevent burning. Adding coconut oil creates a shinier finish.

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