Best Double Dark Chocolate Raspberry Cookies Recipes
DARK CHOCOLATE RASPBERRY COOKIES
Steps:
- Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Using a spoon or spatula, mix in the dark chocolate chips and freeze dried raspberries.
- Cover the dough and chill in the fridge overnight (minimum of 1 hour if you just can't wait).
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Spoon a generous 3 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
- Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Nutrition Facts : ServingSize 1, Calories 191 kcal, Sugar 14.2 g, Sodium 132.9 mg, Fat 9.8 g, SaturatedFat 5.9 g, Carbohydrate 23.8 g, Fiber 0.3 g, Protein 2 g, Cholesterol 43 mg
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
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