Scale

1 cup dairy-free salted butter, room temperature
1 cup white sugar
1 large egg, room temperature
¾ cup raspberry jam
1 tsp. raspberry extract *use another tsp. of vanilla if you do not raspberry extract
1 tsp. vanilla extract
2 ½ cups all-purpose flour
2 tsp. coarse sea salt
1 tsp. baking powder
2 cups dairy-free mini chocolate chips
optional: if you want really pink cookies add a drop or two of Chef Master pink gel color

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
Add in egg, jam, raspberry extract, and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!