Description
Decadent Raspberry Ruby Chocolate Cookies combining the rich flavors of cocoa, white chocolate, and vibrant ruby chocolate chips with a burst of freeze-dried raspberries. These soft-baked treats feature a perfectly round shape and a delightful contrast between the intense chocolatey dough and fresh raspberry notes, ideal for any chocolate lover’s cookie jar.
Ingredients
Butter and Sugars
- 115 g (½ cup) unsalted butter
- 50 g (¼ cup) caster sugar
- 100 g (½ cup) brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 180 g (1 ¼ cups + 1 tbsp) plain (all-purpose) flour
- 30 g (¼ cup) cocoa powder
- 2 tsp cornflour (cornstarch)
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
Wet Ingredients
- 1 large egg, beaten
Add-ins
- 60 g (¼ cup + 2 tbsp) white chocolate chips, plus extra for studding cookies
- 60 g (¼ cup + 2 tbsp) ruby chocolate chips, plus extra for studding cookies
- 25 g (2 tbsp + 2 tsp) freeze dried raspberry pieces
Instructions
- Prepare trays and preheat oven: Line two baking trays with parchment paper and set aside. Preheat the oven to 180°C (350°F) to ensure even baking temperature.
- Cream butter and sugars: In a stand mixer bowl or large mixing bowl, cream together the unsalted butter, caster sugar, and brown sugar until smooth and slightly paler in color. Add vanilla extract and mix well.
- Sift and combine dry ingredients: Sift the plain flour, cocoa powder, cornflour (cornstarch), baking powder, bicarbonate of soda, and salt into the mixing bowl. Beat until the mixture takes on the texture of coarse, wet chocolatey sand.
- Add egg and combine: Pour in the beaten egg and mix until just incorporated, forming large clumps of cookie dough. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips and raspberries: Gently fold in the white chocolate chips, ruby chocolate chips, and freeze-dried raspberry pieces evenly throughout the dough.
- Shape cookie dough balls: Divide the dough into approximately 12 equal portions, about 50g each, using a cookie or ice cream scoop or two tablespoons of dough. Lightly press each into a ball so it holds together, then space them out on the prepared baking trays to allow spreading.
- Bake the cookies: Place the trays in the preheated oven and bake for 9-10 minutes, until small cracks appear on the surface but the centers remain soft.
- Prepare for finishing: While baking, gather extra white and ruby chocolate chips and a round tool such as a cookie cutter, mug, or small bowl.
- Shape cookies post-bake: When cookies come out of the oven, quickly encircle each cookie with the round tool and gently move it in a circle to smooth and even out the edges, making perfectly round cookies.
- Stud and cool: Press a few extra white and ruby chocolate chips on top of each warm cookie. Allow them to cool on the tray; the residual heat will gently melt the chips creating an attractive, non-browned topping. Enjoy once cooled!
Notes
- Use room temperature butter for easier creaming with sugars.
- Freeze-dried raspberries add a concentrated tart flavor and a slight crunch; do not substitute with fresh raspberries.
- Chilling the dough for 30 minutes before baking can improve flavor and shape but is optional.
- For classic chewy cookies, avoid overbaking; remove as soon as cracks appear on the surface.
- Adjust baking time slightly if using convection ovens, as they may bake faster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
