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! 😀
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! 😉
Yield: 2 1/2 dozen Prep Time: 15 minutes Cook Time: 10 minutes 1 ¾ cups all-purpose flour Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Raspberry Chocolate Cookies
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)
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.
Yield: 2 1/2 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
1 ¾ cups all-purpose flour
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
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