Monday, March 19, 2012

Chewy Chocolate Raspberry Cookies

I had a complete and utter cookie failure on Thursday.

Inquiring minds now know why you can't find any recipes online that use pie filling in cookies.

I'm still working on that perfect chocolate-fruit-nut cookie. Thursday's experiment included using cherry pie filling for the fruit in my cookies. I do not recommend this. Using pie filling in cookies completely changes the texture of the cookie, as well as the baking time. I baked these cookies for a good 20 minutes and they still weren't done. In fact, they never got done. The batch, unfortunately, ended up in the trash. And I hate that!

Today's variation changed the amount of cocoa, the type of nut, and used frozen raspberries. They are pretty good, but you know what? They still aren't THE one. Argh. They are so close to perfect, I'm loving the combination of chocolate and raspberry. I think with fresh raspberries, these will finally be perfect!

From my experiments, I've found that these cookies spread out a lot. Best to only bake 6 on a cookie sheet at a time.

I've also found that it's best to make a small cookie so they don't bake as long. With a small cookie, the perfect baking time was 12 minutes.

I am so glad this batch won't end up in the trash :)

1 cup flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
1 egg, room temp
2 tsp vanilla
1 cup raspberries
1 cup semi-sweet chocolate chips
1/2 cup macadamia nuts, chopped

1. In a mixing bowl, combine flour through salt. Whisk and set aside.
2. In a separate mixing bowl, cream butter and sugars until creamy, about 3 minutes. Add egg, mix well. Add vanilla, mix well.
3. In 3 additions, add flour mixture to butter mixture. Mix until just combined. Fold in raspberries, chocolate chips, and nuts.
4. Divide dough in half and place each half on a piece of plastic wrap. Roll each dough half into a 12-inch dough log and wrap dough log up. Freeze dough for at least 1 hour.
5. Preheat oven to 350 degrees.
6. Grease cookie sheets with cooking spray. Remove dough log from freezer, slice into 1-inch slices. Place about 6 cookies on a cookie sheet at a time. Repeat with 2nd dough log.
7. Bake for 12-15 minutes or until cookies look just baked. Remove from oven and cool on pan for 2 minutes. Remove cookies to cooling rack and cool completely before storage.

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