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RASPBERRY JAM AND CHOCOLATE CHIP COOKIES
Total Time
45
mins
Servings
:
4
Dozen
Author
:
Susan Murray, www.awomancooksinasheville.com
Ingredients
2 ¼
c
flour
1
tsp
baking soda
1
tsp
salt
1
c
butter
softened
1
tsp
vanilla
2
eggs
2
cups
1 package chocolate chips
1/3
c
raspberry jam
3/4
c
sugar
3/4
c
light brown sugar
packed
Instructions
Preheat oven to 375 degrees.
Mix together flour, baking soda and salt in a small bowl.
Beat together the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time beating well after each addition.
Stir in the flour mixture until combined.
Fold in the chocolate chips. Drop rounded tablespoons of batter onto an ungreased cookie sheet.
Using the back of a wet spoon, make a small indentation in the center of each cookie. Fill the indentation with ¼ tsp raspberry jam.
Bake for 11-14 minutes until cookies are golden brown. Cool on the tray for a minute before moving to a wire rack to cool.