Consider this your weekly reminder, that traditional and basic (but also perfect) recipes like chocolate chip cookies, can always be reinvented, modified, or added to to make it exciting, new, and different.
That is what I did with this recipe! My roommate and I were trying to think of a dessert that I could incorporate raspberry jam into, because I had just bought a delicious jar of it, and I wanted to have a dessert with raspberry in it without actual raspberries, because lets face it, it is summer and they are a little bit spendy.
That is when my roommate (gotta give credit where credit’s due), thought of the idea of just putting jam on top of a chocolate chip cookie. I was like, whaaatttttt?? My mind was blown and also I thought, why didn’t I think of that?
You get the best of both worlds. You have everyone’s favorite cookie, and then you add a little fruity summery pizazz and BAM, you get this recipe. I cannot even tell you how crumbly and delicious they are.
They are not too sweet, because of the low amount of sugar and dark chocolate chips. They have an unexpected consistency of a scone or biscuit. I wasn’t sure what to expect since I was experimenting, but dang, I love the results. They are kind of a mix between a chocolate chip scone and a buttery biscuit with strawberey jam.
I will stop talking about this obsessively and just let you go try it out. I promise you won’t be disappointed.Print
Everyone’s favorite chocolate chip cookie, but with fruity strawberry jam on top, crumbly, buttery and oh-so-delicious.
- 1 3/4 cup flour
- 1/3 cup raw turbinado sugar
- 1/2 teaspoon baking powder
- 2/3 cup salted butter, softened
- 1 egg
- 1 1/2 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup strawberry jam
- Preheat the oven to 350 degrees F.
- Place the softened butter and raw sugar in a Kitchen Aid mixing bowl, and beat on medium until creamy and fluffy.
- Add the vanilla extract and egg. Mix.
- Add the flour and baking powder. Blend well.
- Stir in the chocolate chips.
- Using a cookie scoop, scoop dough onto a greased baking sheet and cover with plastic wrap.
- Place in the fridge for 15 minutes.
- Take out the pan, using the back of a teaspoon make an indent in each cookie.
- Spoon a dollop of jam in the middle of each cookie.
- Bake for 15-20 minutes or until a toothpick comes out clean.
I made large cookies for fun, but you can make the cookies normal size as well.
You can use any kind of jam you like, if you don’t like strawberry jam.
These cookies have more a crumbly biscuit scone type of consistency, just a heads up.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, raspberry thumbprint cookies, thumbprint cookies. raspberry cooking, dessert, summer dessert, cookies
Recipe inspired by: https://bit.ly/2VvyyR7