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Wednesday, February 11, 2015

Double Dark Chocolate Raspberry Cookies

I suppose it won't surprise those who know me that I read recipe blogs from time to time. I discovered this recipe a couple of weeks ago and was anxious to try it since I have lots of frozen raspberries and love this particular flavor combination.


Double Dark Chocolate Raspberry Cookies

Yield: 18

I believe this blogger bakes at an altitude over 4000 feet. I've communicated with her about whether she adjusts recipes and I think she said she doesn't change recipes for cookies. It follows that this recipe must work at her altitude. However, since I am at a higher elevation (5000 feet) I tweaked the recipe; see in parentheses. I can't tell you what you will experience if you bake these at sea level. I'm hoping the recipe will work for sea level bakers because these are fantastic cookies.

1 1/4 c flour (plus 1 T for my altitude)
1/2 teas baking soda (scantly measured for my altitude)
1/4 teas salt
1/4 c plus 2 T dutch processed cocoa
1/2 c butter, at room temperature
1/2 c granulated sugar (minus 1 T for my altitude)
1/2 c light brown sugar, packed
1 large egg
1 teas vanilla extract (doubled for my altitude)
1/2 c dark chocolate chips
1/2 c frozen raspberries, right out of the freezer

Set oven at 350F to preheat. Prepare a baking sheet with parchment paper, a silpat, or butter it well.

Mix flour, baking soda, salt, and cocoa together in a medium bowl.

Using a mixer, cream together butter and sugars. Add vanilla and egg and combine.

Gradually mix in flour mixture until just combined. Carefully stir in the chocolate chips and frozen raspberries. The dough is quite stiff; chips and berries won't be quite incorporated until you form the dough into mounds and place them on the baking sheet. Some berries will stay whole and some will break up. Using a tablespoon, place rounded portions of dough onto the sheet about 2 inches apart. As much as possible try to contain the berries in the dough, although some leakage is all right.

Bake cookies for 10-13 minutes until they are set but not overbaked. They will be somewhat soft (but not soggy) in the middle. Half way through the baking time, rotate the pans to ensure even cooking. Remove from the oven and allow to rest for 3 minutes. Place on a  rack and allow to cool. If you snitch while they are still warm be prepared for some disintegration (delicious, though).


I have not tested these cookies with fresh raspberries nor does it sound like has tried anything but frozen berries. 

The original author indicates that the balls of dough may get too wet if you allow the raspberries to melt. She suggests keeping them in the freezer before baking. I have a hard time fitting a baking sheet into my full freezer at any time. I suppose refrigerating would help, too. I baked mine both in the oven at the same time, although I placed the first batch in while I was readying the second pan. This meant I had to remember two baking times.

A commenter to the blog suggested upping the raspberry flavor of these cookies by using Chambord, a raspberry liqueur, instead of vanilla. It's a suggestion I hope to try but haven't so I can't say what the result will be.

1 comment:

  1. I want to make these sometime soon, but already have Lemon Cookies (for Su), Breakfast Cookies and Valentine Sugar Cookies in the line up. I got a NEW YUMMY sugar cookie recipe yesterday! Thanks for an idea to use up frozen raspberries.