Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.

Cream butter and sugar until fluffy and light. Add vanilla and salt and mix well. Fold in flour until you have a smooth dough. Fold in the chopped chocolate.

Scoop cookie dough into 18 balls (two tablespoons of dough per scoop) and lay out on the prepared baking sheet.

Make an imprint in each ball with your thumb or a teaspoon. Fill the imprint with jam and bake for 15 minutes.