Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
In a small bowl, whisk together the raspberry jam and cornstarch until smooth.
1/2 cup raspberry jam, 1 tablespoon cornstarch
Drop rounded tablespoons of cookie dough onto the prepared baking sheet. Gently press a small indentation in the center of each cookie.
Spoon about 1/2 teaspoon of raspberry filling into the indentation of each cookie.
1/2 cup raspberry jam, 1 tablespoon cornstarch
Bake for 8-10 minutes, or until the edges are set and the center is still slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Fudgy Raspberry Chocolate Cookies!
