Directions

• Preheat oven to 350 F. Line a baking sheet with parchment paper and lightly grease with baking spray.
• In a stand mixer with a paddle attachment, combine dry ingredients: granulated sugar, dark brown sugar, cocoa powder, all purpose flour, salt, and baking powder.
• Prepare the wet ingredients. Melt the butter in the microwave and let it cool slightly. Make sure the goat cheese is soft. If not, you can microwave it for 5 – 10 seconds (don’t let it get too melty). Then add butter, goat cheese, 1/2 beaten egg, and vanilla extract to the dry ingredients. Mix on medium speed until just combined. You might need to use your hands to fully combine the mixture. Pour in the chocolate chips and incorporate with a spatula.
• Wrap the dough in plastic and freeze for 20 minutes. You can also refrigerate the dough overnight.
• Once the dough is chilled, shape into 6 balls. Each should be roughly 3 tablespoons (60 grams). Place on the baking sheet and flatten slightly with your fingers. Bake at 350 F for 13 – 15 minutes until the tops of the cookies are set. Let the cookies cool on the cookie sheet for 5 minutes and then carefully transfer to a wire rack. Let the cookies cool completely before topping with frosting (it can be hard to wait but it’s worth it!). The frosting is totally optional but delicious.
• Make the frosting. In a stand mixer fitted with a paddle attachment, mix butter on medium speed until smooth. Add in half of the powdered sugar until combined, stopping to scrape down the sides. Add a splash of cream and pinch of salt and mix again until combined. Then add the remaining powdered sugar and cream and mix until smooth.
• Strain the jam to get the chunks out. This will make your frosting a consistent color and texture. Put a heaping spoonful of jam into a mesh sieve (like this one) with a bowl underneath. If no jam comes through the sieve, don’t worry! Just compress it down with your spoon and then (with a different clean spoon) scrape the jam from underneath the sieve into your bowl. Measure out 1.5 teasopons of the strained jam, add it to the frosting, and mix with a spatula until smooth.
• Using an offset spatula, put a thin layer of frosting on your cooled cookies. You can also put the frosting into a piping bag fitted with a small circular tip (I used a Wilton #2) and pipe a zigzag pattern onto the cookies. If you don’t have a piping bag or tip, cutting a small hole in the corner of a ziploc bag works well too.
• Enjoy! Yummmmm. If you make these, I’d love to hear about it! Tag me on Instagram, I’m @sararob. Or leave a note in the comments.