Double Down Dark Chocolate Raspberry Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The inspiration for this recipe is from Starbucks as they use to have the best dark chocolate raspberry cookies which, unfortunately, they no longer offer. This is my version of a dark chocolate raspberry fix. Plus only good things can happen when your batter tastes like ganache! Ingredients:
2 1/4 cups flour |
1 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1 cup butter |
1 1/4 cups white sugar |
1 cup brown sugar |
2 eggs |
1 teaspoon vanilla |
1 quart raspberries, mashed |
3 cups dark chocolate chips |
Directions:
1. 1. Sift dry ingredients together (flour, cocoa powder, baking powder) and set aside.
2. 2. Cream together butter, white sugar and brown sugar.
3. 3. Add eggs, one at a time.
4. 4. Add vanilla, then the pureed or mashed up raspberries. Jam can be substituted or 2 tsp can be added for a stronger flavour. That being said, I am 95% sure Starbucks use to fold in jam after the chocolate chip stage to give it the raspberry ripple effect.
5. 5. Slowly stir in 1/2 of dry mixture, mix well, then the remaining half. Do not overmix.
6. 6. Fold in dark chocolate chips. Sometimes I use two bags if you want a strong dark chocolate flavour.
7. 7. Drop in teaspoonfuls onto parchment paper and bake for 8-10 mins at 350°F.
8. 8. Finished batter can be frozen up to 4 weeks. Baked cookies can be stored in airtight containers for up to three days.
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