Chocolate Cookies with Raspberry Jam

Sweet Spelled

Chocolate cookies with raspberry jam are a little sweet joy: crisp edges, a soft center, and a fruity surprise inside. Thanks to Nominal fine spelt flour, they have a rich flavor and a beautiful texture. Just chill the dough, bake briefly, and enjoy the chocolate—brightened perfectly by raspberries.

Ingredients

230 g Nominal fine spelt flour
220 g butter
220 g sugar
40 g high-quality cocoa powder
80 g dark chocolate
90 g white chocolate
1 egg
2 tsp vanilla extract
4 g baking powder
2 g baking soda
1 g salt
raspberry jam

For decoration

white chocolate
dark chocolate

For this recipe you need the following products:

Take the egg and butter out of the fridge. Cut the butter into cubes and leave it with the egg at room temperature for about 1 hour. The butter should not be too soft.
Melt the dark chocolate in the microwave on low power or over a bain-marie (double boiler). Let it cool to room temperature.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Mix to combine.
Put the butter into a stand mixer bowl, add the sugar, and beat for 3 minutes on medium to high speed. Scrape down the sides of the bowl and beat for 1 more minute, until the mixture is pale and fluffy.
Add the egg, vanilla extract, and the melted (cooled) dark chocolate. Beat for about 7 minutes.
Add the dry ingredients, reduce the speed to low, and mix for no more than 1 minute—just until combined.
Add the white chocolate and mix briefly.
Chill half of the dough in the fridge. Shape mounds from the other half using a cookie scoop or by hand. Make an indent in the center of each mound, add a little raspberry jam, and carefully seal it inside the dough.
Cover the shaped dough with plastic wrap and refrigerate for at least 1 hour. Repeat with the second half of the dough. If you’re not using a scoop: chill the whole dough for at least 2 hours, then shape balls by hand (without jam) and chill again for 1 hour.
Bake in a preheated oven at 190 °C for 11 minutes. The edges should be set while the center stays soft.
Let the cookies rest on the baking tray for 5 minutes, then carefully transfer them to a wire rack and let cool completely.