Description
These Frosted Raspberry Chocolate Cookies blend rich chocolate with the tartness of raspberries for a tasty treat. Simple to prepare, they are perfect for sharing or enjoying at home.
Ingredients
Scale
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 3 tablespoons (42g) vegetable or canola oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) dutch-processed cocoa powder, sifted
- 1 tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (140g) dark chocolate chips
- 2 ounces (58g) freeze-dried raspberries*, plus more for topping
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 2½ cups (300g) powdered sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- 4 oz (120g) dark chocolate bar, chopped
- ½ cup (120ml) heavy cream
Instructions
- In a stand mixer bowl, cream the butter, oil, and sugar until fluffy. Scrape the bowl sides.
- Mix in the egg and vanilla, then combine thoroughly. In another bowl, mix flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add to the creamed mixture and mix until just combined.
- Cover the dough with plastic wrap and chill for 30 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop dough using a #24 cookie scoop, roll into balls and place on sheets, 2 inches apart. Slightly flatten each ball with your palm.
- Bake for 9-11 minutes until the centers are set. Cool completely before frosting.
- For frosting, blend freeze-dried raspberries into a powder and sieve to remove seeds.
- Cream butter until smooth, then add powdered sugar, raspberry powder, heavy cream, vanilla, and salt. Mix on low until combined, then on medium-high until smooth.
- For ganache, combine chopped chocolate and cream in a microwave-safe bowl. Heat for 20 seconds and stir until melted and smooth. Let cool slightly.
- Scoop frosting onto cooled cookies, spreading it out flat. Top with a scoop of ganache and sprinkle with crushed raspberries.
Notes
Ensure the butter is at room temperature for easy mixing.
Store cookies in an airtight container to maintain freshness.
The cookies can be frozen before frosting for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg