1 (10 ounce) jar strawberry preserves (you will not need all of this, if there is a smaller jar get it)
1/4 cup chocolate chips
1/2 teaspoon coconut oil
Preheat oven to 350 degrees.
Cream butter & both sugars with mixer. Add eggs one at a time and mix in.
Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture. Blending after each addition just until combined and scraping side of mixer bowl as needed. Add vanilla and mix just until combined. Remove bowl from mixer and refrigerate for 10 minutes.
Butter hands and roll dough into 3/4 inch balls. Place two balls on cookie sheet covered with parchment paper and press together and taper at the bottom to form a heart Press down just slightly to flatten the top; just a smidgen. Repeat with the rest of the dough
Bake for ten minutes. Remove from oven and cool 1 minute. Using thumb gently press at a slight angle on each side of the cookie creating a heart shape with your thumb; see picture. Fill each cookie with one teaspoon strawberry preserves.
Melt chocolate and coconut oil in microwaveable safe bowl on 50% power for 1 minute. Stir until the bowl is longer warm. Continue microwaving for 30 second 50% power intervals until melted. Stirring between each interval. Drizzle over cookies.
You can make these cookies with or without the chocolate drizzle. Both are tasty and pretty!