INTRODUCTION
Chocolate Raspberry Crinkle Cookies are a delightful treat that combines the rich taste of chocolate with the sweet and tart flavor of raspberries. When you bite into these cookies, you will experience a chewy center surrounded by a soft, crinkly exterior. The flavors of chocolate and raspberry work perfectly together, making them a favorite for many cookie lovers. Whether you are baking for a special occasion or just want to satisfy your sweet tooth, these cookies are sure to impress.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for several reasons. First, the texture of these cookies is simply irresistible. With their chewy center and slightly crisp edges, each bite is a perfect balance. Second, the combination of rich chocolate and tangy raspberry is fantastic. It adds a unique twist that will make these cookies stand out. Third, they are easy to make. With simple ingredients and straightforward steps, anyone can bake these delicious cookies at home. Finally, they look stunning! The powdered sugar on top gives them a snowy finish, making them perfect for sharing at parties or special gatherings.
HOW TO MAKE Chocolate Raspberry Crinkle Cookies
Making Chocolate Raspberry Crinkle Cookies is a fun and rewarding process. Follow these instructions for delicious results.
EQUIPMENT NEEDED
To make these cookies, you will need the following items:
- Mixing bowls (large and small)
- Handheld or stand mixer with a paddle attachment
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Food processor or blender
- Fine-mesh sieve
- Cooling rack
- Cookie scoop (optional)
Ingredients You’ll Need :
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
STEP-BY-STEP INSTRUCTIONS :
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In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together on medium-high speed until the mixture looks fluffy and light in color. This usually takes about 3 minutes.
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Add the egg and vanilla extract (or raspberry liqueur) into the bowl, then beat on high speed until everything is well combined. Make sure to scrape down the sides and bottom of the bowl as you go.
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In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together until they are well mixed.
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Pour the dry ingredients into the wet ingredients along with the raspberry preserves. Mix everything together on low speed until fully combined. You should have thick and sticky cookie dough.
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Cover the dough tightly and chill it in the refrigerator for at least 3 hours or up to 3 days. Chilling is important for this sticky dough.
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When you are ready to bake, take the dough out of the refrigerator and let it sit at room temperature for about 10 minutes. If the dough has been chilled longer than 3 hours, allow it to sit for about 20 minutes to make it easier to work with.
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Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
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In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Use a fine-mesh sieve to separate out any seeds. Discard the seeds and put the raspberry powder into a small bowl. Mix in the confectioners’ sugar.
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Scoop about 1.5 tablespoons (35g) of dough and roll it into a ball. A medium cookie scoop is helpful for this. Roll each dough ball generously in the raspberry-sugar mixture.
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Place the cookie balls about 3 inches apart on the baking sheets.
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Bake the cookies for 12 to 14 minutes. The edges should look set, while the centers may still look soft. Don’t worry; they will deflate a bit as they cool.
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Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack to cool completely. If you have extra raspberry powder available, sprinkle a little on top of the warm cookies.
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The cookies can stay fresh covered at room temperature for up to 1 week.
HOW TO SERVE Chocolate Raspberry Crinkle Cookies
Chocolate Raspberry Crinkle Cookies are best enjoyed fresh but can be served in various ways. You can serve them plain or with a dusting of extra powdered sugar on top. They pair wonderfully with a cold glass of milk or a hot cup of tea or coffee. For special occasions, you can plate them nicely with fresh raspberries or a drizzle of chocolate sauce to add a touch of elegance. These cookies make great gifts, so consider packaging them in a box tied with ribbon for birthdays, holidays, or just because!
STORAGE & FREEZING : Chocolate Raspberry Crinkle Cookies
To keep your Chocolate Raspberry Crinkle Cookies fresh, store them in an airtight container at room temperature. If you want them to last longer, you can freeze them. To do this, place baked cookies in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. You can thaw them at room temperature when you are ready to enjoy them again.
SERVING SUGGESTIONS
These cookies are delightful on their own but can also be served with a few accompaniments. Consider pairing them with whipped cream, a scoop of vanilla ice cream, or drizzling chocolate syrup over the top for an extra treat. For a festive touch, serve them with fresh raspberries or strawberries. A sprinkle of chopped nuts can also add a nice texture.
VARIATIONS
Feel free to experiment with these cookies! You can swap the raspberry preserves for cherry or strawberry preserves if you want a different fruit flavor. Adding dark chocolate chips or white chocolate chips into the dough can also make the cookies even more indulgent. Try using almond extract instead of vanilla for a unique twist. You can also top these cookies with crushed nuts for added crunch or sprinkle sea salt for a sweet and salty flavor contrast.
FAQs
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Can I make these cookies without raspberry preserves?
Yes, you can substitute the raspberry preserves with another type of fruit preserve, such as strawberry or cherry, for a different flavor. -
Why do I need to chill the cookie dough?
Chilling the dough helps to firm it up, making it easier to scoop and roll. It also prevents the cookies from spreading too much while baking. -
How do I know when the cookies are done baking?
The cookies are done when the edges look set, and the centers still appear soft. They will continue to cook slightly after you remove them from the oven. -
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Simply shape the dough into balls and freeze them. When ready to bake, you can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
MAKE-AHEAD TIPS FOR Chocolate Raspberry Crinkle Cookies
If you want to prepare in advance, you can chill the cookie dough and keep it in the refrigerator for up to three days. This allows you to bake fresh cookies whenever you want. Alternatively, you can bake the cookies ahead of time and store them in an airtight container for up to a week. This is a great way to have a delicious treat ready for unexpected guests. Whether you decide to bake ahead or make the dough in advance, you will be well-prepared for any cookie craving!
Chocolate Raspberry Crinkle Cookies
Ingredients
Method
- In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together on medium-high speed until the mixture looks fluffy and light in color, about 3 minutes.
- Add the egg and vanilla extract (or raspberry liqueur) into the bowl, and beat on high speed until everything is well combined. Scrape down the sides and bottom of the bowl as you go.
- In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together until well mixed.
- Pour the dry ingredients into the wet ingredients along with the raspberry preserves. Mix on low speed until fully combined. You should have thick and sticky cookie dough.
- Cover the dough tightly and chill it in the refrigerator for at least 3 hours or up to 3 days. Chilling is important for this sticky dough.
- When ready to bake, take the dough out of the refrigerator and let it sit at room temperature for about 10 minutes.
- Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Use a fine-mesh sieve to separate out any seeds, discarding the seeds. Mix the raspberry powder with the confectioners’ sugar.
- Scoop about 1.5 tablespoons (35g) of dough and roll it into a ball. Roll each dough ball generously in the raspberry-sugar mixture.
- Place the cookie balls about 3 inches apart on the baking sheets.
- Bake the cookies for 12 to 14 minutes. The edges should look set, while the centers may still look soft.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack to cool completely. Optionally, sprinkle extra raspberry powder on top of the warm cookies.