Description
Decadent cookies featuring a rich chocolate flavor balanced with tart raspberry, dusted with powdered sugar for a stunning finish.
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1 tablespoon vegetable oil (avocado or olive oil can be used)
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur
- 1 and 1/2 cups all-purpose flour, spooned and leveled
- 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup raspberry preserves
- 3/4 cup confectioners sugar (for topping)
- 1/2 cup freeze-dried raspberries (for topping)
Instructions
- In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until fluffy and light in color.
- Add the egg and chosen extract, beating until combined.
- Pour in the flour, cocoa powder, baking soda, and salt, then stir in the raspberry preserves until just combined.
- Cover the bowl and chill in the refrigerator for at least 3 hours.
- When ready, let the dough sit at room temperature for 10 minutes, preheat the oven to 350°F, and line baking sheets with parchment paper.
- Grind freeze-dried raspberries into a fine powder and mix with confectioners sugar.
- Scoop and roll the dough into balls and coat with raspberry sugar topping.
- Bake for 12-14 minutes, then let cool for 10 minutes on the baking sheet before transferring to a cooling rack.
Notes
Store covered at room temperature for up to a week. Consider freezing portions for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg