Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop out dough balls, flatten slightly, and place a small teaspoon of blueberry jam in the center.
- Fold the dough around the jam, pinch it closed, and roll it into a smooth ball.
- Roll each dough ball in granulated sugar and place them on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are set but the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 110kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 40mgPotassium: 55mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 10mgIron: 1mg
Notes
Make sure your butter is softened, not melted, for the best texture.
Use a cookie scoop for evenly sized cookies.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze the cookies for up to 3 months for future enjoyment.
For a healthier twist, substitute half the all-purpose flour with whole wheat flour or use coconut sugar instead of granulated sugar.
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