Chewy Chocolate Raspberry Cookies

serves 10     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• raspberry jam
• sugar
• canola oil
• vanilla extract
• almond extract
• cocoa powder
• flour
• baking soda
• salt
• Recipe
• ¹/₂ cup raspberry jam
• 1 cup sugar (210g)
• ¹/₃ cup canola oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• ⁵/₈ cup cocoa powder, (1/2 c. & 2 tbsp.), sifted
• 1¹/₂ cups flour (192g)
• ³/₄ tsp baking soda
• ¹/₄ tsp salt
• Lightly grease 2 cookie sheets. In a large mixing bowl, stir together the raspberry jam, sugar, canola oil, vanilla, and almond extracts. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in 3 batches, mixing well with a fork after each addition. You may need to use your hands to combine the last batch and work it into a soft, pliable dough. Roll dough into walnut-sized balls and flatten with hands into 2.5-inch-diameter disks. Place on cookie sheet (they only need to be 1/2-inch apart, because they do not spread while baking). Bake for 10 minutes. Remove from oven and let cool for 5 minutes, before cooling completely on a rack. Serving suggestion: warm over a scoop of ice cream.