Prep 15 mins
Cook 10 mins
The inspiration for this recipe is from Starbucks as they use to have the best dark chocolate raspberry cookies which, unfortunately, they no longer offer. This is my version of a dark chocolate raspberry fix. Plus only good things can happen when your batter tastes like ganache!
- 2 1⁄4 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 cup butter
- 1 1⁄4 cups white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 quart raspberries, mashed
- 3 cups dark chocolate chips
- 1. Sift dry ingredients together (flour, cocoa powder, baking powder) and set aside.
- 2. Cream together butter, white sugar and brown sugar.
- 3. Add eggs, one at a time.
- 4. Add vanilla, then the pureed or mashed up raspberries. Jam can be substituted or 2 tsp can be added for a stronger flavour. That being said, I am 95% sure Starbucks use to fold in jam after the chocolate chip stage to give it the raspberry ripple effect.
- 5. Slowly stir in 1/2 of dry mixture, mix well, then the remaining half. Do not overmix.
- 6. Fold in dark chocolate chips. Sometimes I use two bags if you want a strong dark chocolate flavour.
- 7. Drop in teaspoonfuls onto parchment paper and bake for 8-10 mins at 350°F.
- 8. Finished batter can be frozen up to 4 weeks. Baked cookies can be stored in airtight containers for up to three days.
They tasted ok, but the raspberry flavor could have been stronger. The texture, however, was terrible. They were more like cake than a cookie. Not at all what I was hoping they would be.