Description
Delightful chocolate raspberry sandwich cookies blend rich cocoa with tangy berry sweetness, creating a heavenly dessert that dances between indulgence and elegance. Crisp chocolate wafers embrace creamy raspberry filling, promising a sublime treat for discerning palates who crave both comfort and sophistication.
Ingredients
Scale
Chocolate Base Ingredients:
- 1 ½ cups (187.5 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 milliliters) milk or heavy cream
Filling and Topping Ingredients:
- ½ cup (160 grams) raspberry jam or preserves
- ½ teaspoon lemon juice (optional, for brightness)
- ½ cup (85 grams) semi-sweet chocolate chips
- ¼ cup (60 milliliters) heavy cream
- Powdered sugar for dusting
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper, ensuring an even surface for cookie placement.
- In a medium mixing bowl, thoroughly combine the flour, cocoa powder, baking soda, and salt using a whisk to eliminate any potential lumps and create a uniform dry mixture.
- Using an electric mixer, cream the butter, granulated sugar, and brown sugar in a separate large bowl until the mixture becomes light, airy, and significantly increases in volume.
- Incorporate the egg and vanilla extract into the butter-sugar mixture, blending carefully until the ingredients are fully integrated and the batter appears smooth.
- Slowly introduce the dry ingredient mixture into the wet ingredients, alternating with milk, and mix gently until a soft, cohesive dough develops that can be easily handled.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake the cookies for 10-12 minutes, or until the edges appear slightly crisp and the centers look set but remain soft.
- Remove from the oven and allow the cookies to cool completely on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, spread raspberry preserves on the flat side of half the cookies, then sandwich with the remaining cookies to create decadent chocolate raspberry sandwich cookies.
Notes
- Chill dough for 30 minutes to prevent spreading and create more defined cookie shapes during baking.
- Use high-quality cocoa powder for richer, deeper chocolate flavor that elevates the entire cookie experience.
- Sift dry ingredients to eliminate lumps and ensure smooth, consistent texture in the final cookie.
- For dairy-free option, substitute butter with coconut oil and use almond milk instead of regular milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg