Chocolate Raspberry Cookies

Not only were these cookies delicious (especially for someone who likes dark chocolate), they didn't melt and spread out all over the cookie sheet when they were baking. They kept their shape and stayed light and soft. I wanted to add a fruit flavor to the cookie with the chocolate, and jam was an easy way to do that while also serving as a substitute for some of the sugar and oils that usually go into cookies.
I definitely will be making these again!


Chocolate Raspberry Cookies 


2 eggs
3/4 cup butter
1/2 cup brown sugar
1 tsp vanilla
2 T milk
2 large spoonfuls (about 4 oz) raspberry jam or preserves (the real stuff, made with just fruit and sugar)
about 1/3 cup cocoa
dash of salt, cinnamon and ginger
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cup flour
chocolate chips (about half a bag or whatever looks good)


Beat eggs until light and fluffy, beat in softened butter, brown sugar, vanilla and milk. Stir in jam, cocoa, spices, powder and soda. Fold in flour until mixed through and fold in chocolate chips. Drop cold batter in spoon-sized balls on cool, greased cookie sheet. Bake for 8-10 minutes at 360 degrees.
Enjoy!


(Recipe by H. Farrell)