We generally discourage cooking with open wounds. Then again, Halloween is the one time of year nobody seems to mind a little blood on their food.
So to get you in the mood for gore, we created these grossly delicious blood drop cookies. They are quick, easy and perfectly disturbing.
BLOOD DROP COOKIES
Start to finish: 2 1/2 hours (20 minutes active)
Makes 3 dozen cookies
12 ounces semi-sweet chocolate bits
1/2 cup (1 stick) unsalted butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup seedless raspberry jam
In a medium saucepan over low heat, melt the chocolate bits and butter, stirring constantly. Set aside.
In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Add the melted chocolate and butter, then stir until smooth. Stir in the baking powder, salt and flour until completely smooth. Refrigerate until completely chilled, about 2 hours.
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
Scoop the dough by the tablespoonful out onto the prepared baking sheets leaving 2 inches between the cookies for spreading. Gently press each ball of dough with the palm of your hand to slightly flatten until about 1/2 inch thick.
Using your thumb or the handle of a wooden spoon, create a dimple in the center of each cookie. Add a teaspoon of raspberry jam to the dimple of each cookie. Bake for 12 to 15 minutes. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.