Wednesday, December 5, 2012

Chocolate Strawberry/Raspberry cookies

What's wrong with me??? Lol. I'm trying to get in shape…which is hard enough this time of year, but every time I exercise 5 minutes later I crave junk. I'm not very good with this self control thing because once I find something that tastes good it's very hard to eat just a small amount. Especially if it taste really, really, really good.

These cookies were no exception. Yum. They were a cross between an ultra moist cake and a cake like brownie…if there's any difference. There is a surprising ingredient that I wasn't too sure of in the beginning but once I had took my first bite, I knew they were a keeper; Jam. I used the most natural one I could find with the least ingredients.

1 Cup butter

3/4 cup brown sugar

2 eggs

3/4 cup chocolate chips, melted and cooled

1/2 cup of Strawberry/Raspberry Jam

3 cups flour

3/4 tsp baking soda

1/3 cup cocoa powder

2 tsp vanilla

3/4 tsp salt

1 cup chocolate chips or white chocolate chips, optional.

In a bowl, combine flour, cocoa powder, salt, baking soda; set aside. In a mixing bowl cream together better and sugar until light and fluffy. Add eggs one at a time until combined. Beat in melted chocolate and jam. Gradually add in flour mixture. Stir in additional chocolate chips if desired.

Drop by spoonful on parchment lined cookie sheets. Bake at 375 for 10-12 minutes.

When I first tried this recipe I wasn't quite sure how the addition of the jam was going to make them, but it gave it a really nice light flavor. One thing I will say about these is they don't freeze very well. They are very delicate. I tried to freeze them but when I put them into the freezer bag, the turned into crumbs. These will be a great addition to your Christmas cookie list.


  1. Ooh that close-up pic has me DROOLING. These sound amaaaazing. Thanks so much for linking up to the holiday heirloom recipe party!


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