No servings information available
4 oz unsweetened chocolate
1 stick butter
2 cups sugar
2¼ cup flour
2 oz white chocolate chips, melted
2 oz seedless raspberry jam
1 teaspoon heavy cream (if needed)
No nutrition information available
Melt the white chocolate chips and mix with the raspberry jam. If the white chocolate is not smooth, mix in heavy cream. Adjust the mixture with jam/chocolate to taste and set aside.
Melt the unsweetened chocolate and butter together in a large bowl. Cream in the sugar, eggs (one by one), and gradually mix in flour. Pop mixture in freezer to harden a bit-30 minutes.
Scoop with a 1 tbs ice cream scoop and drop an inch apart on a lightly greased sheet. Using the back of a lightly greased ½ teaspoon measuring spoon, make indentations in each cookie.
Fill the indentations with the white chocolate and raspberry mix.
Bake at 350 until set about 8 minutes. The middle should still be underbaked but will bake as you take it out.