Having all your ingredients at room temperature makes a world of difference! Trust me, it helps everything mix together so smoothly. I recommend measuring your ingredients carefully for baking accuracy.

First, grab a medium bowl and whisk together your flour, cocoa powder, baking powder, and just a pinch of salt. This step is super important because it evenly distributes the cocoa powder.

Now, in a larger bowl, cream the butter and sugar together until it looks light and fluffy, you’ll know it’s ready when it almost looks like frosting, and add the egg, followed by the orange zest and juice. Give them a good mix.

add the dry ingredients into your wet ones, mixing as you go. Once the dough forms, stop mixing.

Roll your dough into small balls and use your thumb to gently press into the center of each ball to make a little well. spoon a small dollop of plum jam into each indentation, then take a small piece of dough, flatten it slightly, and gently place it over the filling. Make sure the jam is tucked safely inside.

Heat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Place them on the sheet and leave about 2 inches of space between each one. Bake them for 10 minutes. You’ll know they’re done when the edges are set, but the centers still look just a little soft.

let them cool on the baking sheet for about 5 minutes after finishing. I always sprinkle on a little extra orange zest. You can drizzle a bit of melted dark chocolate over the top and enjoy!