Description
A delicious twist on chocolate cookies featuring a hidden blueberry jam center.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup blueberry jam
- Purple food coloring (optional)
- ¼ cup granulated sugar for sprinkling
Instructions
- Start by preheating your oven to 350°F (175°C). This allows the cookies to bake evenly. While it’s heating, line two baking sheets with parchment paper to ensure the cookies don’t stick.
- In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these dry ingredients first helps to avoid any lumps in your dough and ensures even distribution of the cocoa flavor.
- Take another mixing bowl and add the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer, cream them together for about 2-3 minutes until the mixture appears light in color and fluffy in texture. This aeration is key to creating a soft cookie.
- Add the large egg and vanilla extract into the butter-sugar mix. Blend these ingredients until just combined. If you opted for purple food coloring, add a few drops at this stage to get that vibrant color.
- Next, gradually fold the flour mixture into the wet ingredients using a spatula. Take care not to overmix; you want the dough to be slightly sticky but well-mixed.
- Using a cookie scoop, take about 2 tablespoons of dough and flatten it into a disk shape. In the center of this disk, place about 1 teaspoon of blueberry jam. Carefully wrap the dough around the jam, sealing the edges completely to ensure the jam stays hidden during baking.
- Roll each filled dough ball in granulated sugar before placing them, two inches apart, on the prepared baking sheets. The sugar coating will create that signature sparkly crust as they bake.
- Bake the cookies in your preheated oven for 10-12 minutes. You’ll know they’re ready when the edges are set but the centers still look slightly underbaked. Once baked, let the cookies rest on the pan for about 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container for up to a week, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 60 mg
- Protein: 2 g