Chocolate Raspberry Cookies

 Ingredients: 

For the chocolate cookie:

• 2 cups flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1/2 cup olive oil 
• 4 eggs
• 2 teaspoons vanilla extract 

For the raspberry filling: 

• 1/2 cup raspberry jam (seedless)
• 1 teaspoon cornstarch 
• 1 teaspoon lemon juice

* Powdered sugar for dusting

Directions:

Step 1: In a large bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside.

Step 2: With an electric mixer beat together the sugar and olive oil.

Step 3: Add in the eggs, one at a time. Then mix in the vanilla extract.

Step 4: Gradually stir in the flour mixture. Cover and place in the refrigerator for at least 2 hours or overnight. 

Step 5: Preheat oven to 350 °F (175 °C) and line your cookie sheets with parchment paper.

Step 6: Form cookie dough into 1.5 - 2 inch round balls and bake for 10 - 12 minutes. 

Step 7: While the cookies are baking make the raspberry filling. Over low heat mix together the raspberry jam, corn starch and lemon juice. Bring to a boil while stirring continuously for about 5 minutes. Turn off the heat and leave to cool. The mixture will thicken as it cools.

Step 8: When the cookies are done baking and while they are still warm, make a small indentation into each cookie. (I used the back of my 1/2 teaspoon to make the indentations.)

Step 9: With a piping bag or small spoon, add a small amount of the raspberry filling to each indentation. 

Step 10: Leave the cookies to cool completely before dusting with powdered sugar and serving. 

Enjoy!

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