1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup Dutch-process or dark unsweetened cocoa powder
2 cups all-purpose flour
***
1/2 cup apricot preserves
***
1/2 cup dark chocolate chips
2 TB unsalted butter
Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing well. Sift together cocoa and flour. Stir into creamed mixture and blend well.
Make 1” balls with your hands and put about 2” apart on prepared baking sheets. Make an indentation in the center of each with your thumb. Bake for 10-14 minutes, until they just start to feel firm. Remove to wire racks to cool.
When they’re cool, fill the indentation of each cookie with a dot of apricot preserves. Melt the chocolate chips and butter in your microwave (start with 1 minute, stir and continue at 15 second intervals, until melted). Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolate to set before serving. Makes 3-4 dozen