Rich chocolate and raspberry jam. Just add milk.
1/2 cup unsalted butter
4 ounces unsweetened chopped chocolate
1 cup brown sugar
2 tablespoons sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup flour
2/3 cup bittersweet chocolate chips
1/2 cup raspberry jam
Melt butter and unsweetened chocolate in double-boiler. Do not overheat.
Whisk sugars into melted butter and chocolate, then eggs, one at a time. wish in vanilla, baking soda and salt.
Sift in cocoa powder then flour. Mix until just blended. Folk in chocolate chips then raspberry jam.
Refrigerate for at 30 minutes. Preheat oven to 350 f. Scoop onto lined cookie sheet using small ice cream scoop. Cook for 11 to 12 minutes. You want them to be chewy in the middle.
I worked with this recipe.