Raspberry Chocolate Chip Cookies
Source: 125 Best Chocolate Chip Recipes by Julie Hasson
Makes 38 cookies

1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
1/4 cup raspberry jam
Semisweet chocolate chips
Confectioner's (icing) sugar

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add almond extract and vanilla, beating until well mixed. Add flour and mix until incorporated.

Drop by tablespoonfuls or with 1-1/4 -inch cookie scoop on prepared baking sheets, about 2 inches apart. (If using a spoon, roll scoops into balls in the palms of your hands.) Using your thumb or the end of a wooden spoon, make a well in the center of each cookie (pressing down three-quarters of the way through cookie). Using two small spoons, fill wells with jam and sprinkle three chocolate chips on top of each.

Bake in preheated oven for 15 minutes or until slightly firm to the touch but still somewhat pale in color. Let cool completely on pans on racks. Dust cooled cookies lightly with confectioner's sugar.