Raspberry Chocolate Cookies

Thank you so much for the kind words for the Gender Reveal Cupcakes! Andrew and I are beyond excited! Everyone that thought we would be having a girl was so surprised when they bit into the cupcake and saw the bright blue filling! While those that thought it would be a boy exclaimed, “I knew it!” It was so fun to see the look on everyones face! :D

Today I give you a cookie that will knock your socks off. That is if you are like me and absolutely adore the raspberry and chocolate combination! I love that these cookies include fresh raspberries instead of the usual raspberry jam or flavoring. The raspberries are puréed and pressed though a fine mesh strainer before being added to the cookie dough, so you are left with delicious raspberry flavor without the seeds. Rolling the dough in sugar before you bake them produces a wonderful sugar crust. With the abundance of fresh raspberries this time of year, you have no excuse not to give them a whirl! ;)

Raspberry Chocolate Cookies

Yield: 2 1/2 dozen

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1 ¾ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
3/4 cup packed light brown sugar
2 large eggs
1/4 cup fresh raspberries (3 teaspoons of puree)
1 cup turbinado or demerara sugar (for rolling)

Directions:

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt; set aside.
Place the raspberries in a blender or food processor and pulse until smooth. Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and raspberry puree (about 3 teaspoons of puree) and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Place the 1 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until the cookies are puffy and the tops are cracked, but still soft, about 8 to 10 minutes. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

Source: adapted from Heat Oven to 350 originally adapted from Taste of Home

One Year Ago: Crunchy Peanut Butter Dog Treats 

8 Responses to “Raspberry Chocolate Cookies”

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    1
    ideeintavola — June 25, 2012 @ 1:43 pm

    I like it!!!!…and wonderful picture!!congratulation!!!

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    Tara Noland — June 25, 2012 @ 5:02 pm

    I don’t think I have ever had chocolate raspberry cookies, they look so good!!

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    ChgoJohn — June 25, 2012 @ 5:26 pm

    I’m with you, Christina. Raspberry & chocolate make a killer combo! These cookies sound are a “must try.”

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    Just A Smidgen — June 25, 2012 @ 8:13 pm

    Congrats again!! I love these.. what a great idea, they remind me of another chocolate cookie, biting in and tasting raspberry would be such a great surprise!

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    katiedid1976 — July 3, 2012 @ 9:16 am

    I made this yesterday and then used them to make ice cream sandwiches with some Skondra’s White Chocolate Raspberry ice cream that I mixed a few fresh raspberries into. A few friends and I enjoyed them last night during our Bachelorette watching and my kids loved them as well. Thanks for the recipe.

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    Riss Kirby — July 8, 2012 @ 6:38 pm

    WOW! Danni just made these cookies and they are divine! Chewy brownie-like sugar-coated bites of awsomeness!

  7. Pingback: Sweet Pea's Kitchen » Fresh Cherry Scones

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    alr — March 6, 2014 @ 1:56 pm

    I love the use of fresh raspberry puree in these cookies! Maybe it was due to adjusting the recipe using gluten-free flour, but even after doubling the amount or raspberry in the dough, I still felt the cocoa overtook the flavor, so I picked up some seedless raspberry jam and made the rest of the batch into thumbprints. They turned out divine!

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