Raspberry Chocolate Cookies (Print Version)
# Ingredients:
01 -
1/2 cup (113g) softened butter, unsalted.
02 -
1 tablespoon olive oil, avocado oil, or vegetable oil.
03 -
1/2 cup (100g) white sugar.
04 -
1/2 cup (100g) packed dark or light brown sugar.
05 -
1 large room-temperature egg.
06 -
1 teaspoon vanilla extract or raspberry-flavored liqueur.
07 -
1 1/2 cups (188g) all-purpose flour.
08 -
2/3 cup (56g) natural cocoa powder, unsweetened.
09 -
1 teaspoon baking soda.
10 -
Just a pinch (1/8 teaspoon) of salt.
11 -
1/3 cup (100g) raspberry jam or preserves.
12 -
3/4 cup (90g) powdered sugar.
13 -
1/2 cup (13g) freeze-dried raspberries.
# Instructions:
01 -
Whisk the butter, oil, and both sugars until creamy, about 2-3 minutes. Toss in the egg and vanilla, then blend again. In a separate bowl, stir together the cocoa, flour, salt, and baking soda. Mix these dry ingredients into the wet mix along with the raspberry preserves.
02 -
Wrap up the dough and stick it in the fridge for at least three hours, or let it chill as long as three days.
03 -
Pull the dough out and leave it on your counter for 10-20 minutes to take off the chill. Set your oven to 350°F and line your baking trays.
04 -
Grind up the freeze-dried raspberries until they turn into powder, then sift out any seeds. Stir the powder into your powdered sugar.
05 -
Scoop out dough balls about 1.5 tablespoons each, roll them generously in the raspberry-sugar mixture, and set them 3 inches apart on the lined baking sheets.
06 -
Pop them in the oven for about 12-14 minutes. The edges should be set while the middles stay soft. Cool them on the baking sheet for 10 minutes, then move them to a rack.
# Notes:
01 -
Cookies will stay good for a week if stored in a covered container at room temperature.
02 -
Freeze the rolled dough balls for up to 3 months if you'd like to make them later.
03 -
You can swap out the raspberries and use freeze-dried strawberries and strawberry jam instead.