Cooking with open wounds is discouraged. Then again, Halloween is the time of year when nobody seems to mind a little “blood” on their food. So to get you in the mood for gore, we created these ...

<b>12 ounces semi-sweet chocolate bits½ cup (1 stick) unsalted butter2/3 cup packed brown sugar2/3 cup granulated sugar4 eggs½ teaspoon baking powder½ teaspoon salt1½ cups all-purpose flour½ cup seedless raspberry jam</b>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 two hours.Heat the oven to 350 degrees. Line two baking sheets with parchment paper.Scoop the dough by the tablespoonful out onto the prepared baking sheets leaving two inches between the cookies for spreading.Gently press each ball of dough with the palm of your hand to slightly flatten until about ½-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 five minutes on the pan, then transfer to a rack to cool completely.