Description
Delicious chocolate cookies filled with raspberry and topped with a rich ganache.
Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, (softened)
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, (packed)
- 2 large eggs, (room temperature)
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, (softened)
- 4 cups (480 g) confectioners’ sugar
- 2 teaspoons pure raspberry extract
- ½ teaspoon kosher salt
- 2–3 drops red gel food coloring, (adjust as needed to reach your desired shade)
- 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven. Let the cookies cool completely on the baking sheets, about 20 to 30 minutes.
- In a medium bowl, using a hand mixer, beat butter until smooth.
- Add confectioners’ sugar, raspberry extract, and kosher salt. Mix until creamy and fluffy.
- Add red gel food coloring one drop at a time, mixing until you reach your desired shade.
- Using a 1-tablespoon scoop, place a ball of raspberry filling in the center of each cooled cookie. Gently press and spread the filling slightly, leaving a small border around the edges.
- Fill a pot about halfway with water and bring to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) over the pot, making sure the bottom of the bowl does not touch the water.
- Add chocolate chips and butter to the bowl. Stir continuously with a rubber spatula until melted and smooth, about 5 minutes.
- Remove the bowl from heat once the ganache is smooth.
- Spoon a small amount of ganache over each raspberry filling center, just enough to cover it.
- Let the cookies sit at room temperature until the ganache is set, or refrigerate briefly if you want to speed up the setting process.
Notes
- Store cookies in an airtight container for optimal freshness.
- Adjust the amount of gel food coloring based on the desired shade of raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg