Hey all! Welcome to a new weekly(ish) feature on our blog! We will try to post a new cookie recipe or experiment every week so that you, our lovely customers, can become even more involved with cookies! This week’s recipe is for Dark Chocolate Raspberry cookies. Our take on it? The cookies were almost too soft and moist, and had a cake like texture. This is probably due to the liquid in the frozen raspberries. My personal preference would be for a chewier cookie. They were quite chocolatey and the raspberry added a nice tartness to cut the sweetness.
Give the recipe a try yourself if you want and let us know what you think of the cookie, as well as this recipe blog feature in general! If you have any other suggestions of recipes you’d like to see involving raspberries or chocolate, we’re all ears! We love to hear from you all
Recipe from Two Peas & Their Pod.
(Note: This is not a Confetti Sweets cookie recipe.)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1⁄4 teaspoon sea salt
1/4 cup Dutch processed cocoa, plus 2 tablespoons
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 cup frozen raspberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.
- Gradually add flour mixture and beat until just combined. Gently stir in the chocolate chips and frozen raspberries. Try not to smash the raspberries. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the centre. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.