Description
Imagine indulging in a cookie that perfectly marries the rich decadence of chocolate with the vibrant tartness of fresh raspberries. Without using milk, this Chocolate Raspberry Crinkle Cookie recipe is everything you’ve been craving! With each bite, you’ll encounter a delightful chocolatey wonder that’s not just another cookie but a celebration of flavors. Perfect for any chocolate lover’s dream, these cookies are sure to impress at gatherings, or they can simply serve as a delightful treat for yourself.
Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries, pureed
- ¾ cup confectioners’ sugar
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (177°C). Line your baking sheets with parchment paper and set aside.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Keep this aside for later.
Step 3: Cream the Butter and Sugars
In a larger bowl, use a mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until everything becomes nice and creamy.
Step 4: Add Eggs and Raspberry Puree
Add the eggs and vanilla extract to the sugar mixture and beat until well combined. Pour in that fresh raspberry puree and mix thoroughly.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to maintain the cookies’ tenderness.
Step 6: Form and Roll Dough Balls
Using a cookie scoop or your hands, form cookie dough balls and roll each one in the confectioners’ sugar until fully covered.
Step 7: Bake the Cookies
Place the dough balls on the prepared baking sheets, ensuring there is some space between each ball. Bake for 12-14 minutes or until the cookies have spread and cracked.
Step 8: Cool the Cookies
Allow your cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Raspberry Puree Tips
For the best flavor, use fresh raspberries and puree them just before adding to the batter.
Storing Cookies
Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
Freezing Instructions
To freeze, place the cookie dough balls on a baking sheet in the freezer until solid, then transfer to a zip-top bag. They can be baked directly from frozen; just add a couple of extra minutes to the baking time.
Variations
Feel free to experiment by adding chocolate chips or nuts for additional texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes