I grew up with lots of chocolate desserts. In fact there was probably a large portion of my life where it wasn't a dessert unless it had chocolate in some form. My husband however grew up with less chocolate desserts. So Jim loves it when I try fruitier non chocolate desserts. I'm sure as soon a he heard about raspberry week he was excited. However I found a recipe for raspberry week that has even more chocolate than a normal chocolate dessert :)
I saw lots of recipes that combined raspberries and chocolate chips in some form. I actually even made one and decided that I didn't like it enough to include in the blog. I saw this recipe though and knew it had had to be tried and it just had to be good.
These cookies are super chocolatey, it is the first chocolate cookie recipe I've seen that uses cocoa as its only form of chocolate. Other ones usually have you melt some form of solid chocolate whether in bar or chip form. I don't know if its the cocoa or the raspberries that bring out the chocolate flavor, but they are amazing. I do have to admit there is not a huge raspberry flavor to the cookie, it is just an after taste, but they are still amazing... and you need the raspberries in there to make them amazing.
Ingredients:
1/4 cup fresh raspberries (3 tsp of puree)
1 cup unsalted butter, softened
1 cup sugar
3/4 cup light brown sugar
2 large eggs 1 3/4 cups flour
1 1/4 cups unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of sugar (for rolling)
Preheat the oven to 350F and line two cookie sheets with parchment paper.
Process the 1/4 cup fresh raspberries in a food processor until they are a puree. It will be a little over 3 tsp of puree. If you have a strainer small enough then strain to get the rasp seeds out of the puree. I did not have one, and went on without straining. If you do not have a food processor you could also use a blender.
Mix together the butter and sugars until fluffy and creamy. Add the eggs and raspberry puree. Mix until well combined.
In a medium bowl mix together the dry ingredients: flour, cocoa powder, baking soda, baking powder and salt. Add about half of the dry ingredients to the butter mixture. Once fully combined add the remaining dry ingredients to the bowl and mix again until fully combined.
Put some sugar in a separate bowl. Roll the dough into an 1 1/2 inch size ball and roll in the sugar. Continue to do this till you have 12 on a cookie sheet. Take a small glass and cover the bottom with butter and cover with sugar from the sugar bowl. Use this to press the cookies flat till they are about 3/4 inches thick. Bake for 8-10 minutes.
Let the cookies cool for 5 minutes on the cookie sheet before transferring to a cookie sheet. You will get about 2 dozen cookies and can store them at room temperature in an airtight container.
Have a cookie and enjoy!
This recipe was originally on Sweet Pea's Kitchen.
