Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix your dry ingredients—flour, cocoa powder, and a pinch of salt. In a large bowl, use an electric mixer to beat softened butter and sugar until fluffy. Add an egg and vanilla and mix well. Slowly add the dry ingredients to the wet mixture and stir until you get a smooth dough.

Scoop out small amounts of dough with a spoon or melon baller to make 1-inch balls. Roll them gently in your hands to make them smooth. Place the balls on the baking sheet, leaving some space between them. Use your thumb or the back of a spoon to press a small dent in the center of each cookie.

Put the baking sheet in the oven and bake for 10-12 minutes, until the edges are set. Don’t overbake, or they might turn dry. While the cookies are baking, stir your raspberry jam to make it easier to spread. After baking, let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.

Once the cookies are cool, fill the dents with a little raspberry jam using a spoon or piping bag. Don’t overfill—just enough to stay inside the dent. The jam will add a pop of flavor and color to the cookies.

Your chocolate thumbprint cookies with raspberry jam are ready to eat! They’re great for snacks, desserts, or gifts. Store leftovers in an airtight container at room temperature for up to a week to keep them fresh.