WHITE CHOCOLATE RASPBERRY COOKIES
▢12 ounces white chocolate baking bar divided ▢½ cup butter ▢1 cup granulated sugar ▢2 eggs ▢1 tablespoon water ▢1 teaspoon vanilla ▢2-¾ cups all-purpose flour ▢1 teaspoon baking soda ▢¼ teaspoon salt ▢½ cup seedless raspberry jam
Start by chopping your chocolate into half inch chunks and then place 4 oz of the chopped chocolate into a small saucepan. Heat over low heat, stirring constantly until just melted. Set aside to cool.
In a large mixer, cream together butter and sugar. Add in eggs, vanilla, water, and melted chocolate. Mix until well combined. Add in flour, salt, and baking soda. Mix until just combined. Stir in 4 oz of the chopped white chocolate.
Drop by the teaspoon onto an ungreased baking sheet. Press a small dent into each cookie using the back of a measuring spoon or your thumb.
Bake at 375 degrees Fahrenheit for 7-9 minutes. Let sit on baking sheet for on minute and then transfer to a cooling rack.
In a small saucepan, heat jam over medium heat until mixture has thinned. Spoon jam into the thumbprints in the cookies. Let cool.
In a small saucepan, over low heat, melt remaining chocolate. Drizzle over cookies and enjoy!