I am a big fan of the chocolate-raspberry flavor combo. It’s the perfect solution to the oft-asked question I face when picking a dessert: Do I want chocolate-sweet or fruit-sweet?
I mean, there really is a huge difference between those kinds of sweet. And the wrong choice could lead to a disappointing dessert experience. A chocolate-sweet is heavy and indulgent, while the fruit-sweet feels light and like you’re maybe being just a little healthy (nope).
On a recent trip back to the Midwest, I got to indulge in my all-time favorite version of that combo: Graeter’s Black Raspberry Chocolate Chip. This ice cream has the most perfect fudgy bits of chocolate and a tart raspberry base. Excuse the drooling.
(A close second, for those who care about the other best chocolate-fruit dessert combos, is the Choco-Cherry Love Blizzard from Dairy Queen, which I am not entirely sure they sell anymore).
Now, this cookie recipe can’t really be compared my favorite ice cream flavor. It’s more like eating a brownie with a raspberry swirl. But without the gooey, sticky problems of jam. The raspberry flavor is quite subtle, so if you’re wanting a stronger flavor, be sure to add some raspberry extract to the dough. Or better yet, turn these into ice cream sandwiches with Graeter’s ice cream in the middle.
About this technique: A few months ago, I saw the most striking raspberry lemon snickerdoodle recipe on Hummingbird High. She used freeze dried raspberries in the sugar coating to incorporate the flavor into the final product. Lemon-raspberry is a good flavor combo, but I knew this technique would prove useful for any number of sugar-rolled cookie recipes.
I instantly thought of my perennial favorite sugar cookie recipe, which is uniquely a chocolate version. I’ve been using this recipe for years after it was mailed (what year could that have been?) to me by a friend. This recipe has never failed to produce a perfectly soft and chewy cookie.
Fun Fact: It was one year ago since I last posted a cookie recipe. I’ll try to get better at that. Enjoy!
Recipe: Chocolate Raspberry Sugar Cookies
Yield: About 36 3-inch cookies
- 2 cups + 2 tbsp all-purpose flour
- 3/4 cup cocoa powder (For the dark color, use Hershey’s Special Dark Cocoa)
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/2 sticks unsalted butter (room temperature)
- 2 cups granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- Optional: For a much stronger raspberry flavor, add 1/4 to 1/2 tsp raspberry extract
Raspberry Sugar Coating:
- 1/2 cup granulated sugar
- 1 oz freeze-dried raspberries (I bought mine at Trader Joe’s)
For the sugar coating:
- Using a food processor, blender, or brute force, pulverize the freeze dried raspberries. You will end up with about 2 heaping tablespoons of raspberry dust.
- Add 1/2 cup granulated sugar to the raspberries and mix to combine.
- Transfer the mixture to a shallow bowl and set aside.
For the cookies:
- Preheat oven to 350°F. Move rack to middle to middle of the oven.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
- In the bowl of a stand mixer (or a very large mixing bowl), add the butter and sugar and cream until light and fluffy, about 5 minutes.
- Add the eggs and vanilla to mixer and beat on low to combine.
- Add flour mixture and mix on the lowest setting until combined. Check for any streaks and use a rubber spatula to scrape the bottom of the bowl. Continue mixing until completely combined.
- Using a 1 tbs cookie scoop, form 36 dough balls. Roll each ball in the reserved raspberry-sugar mixture.
- Place cookies on a half-sheet baking pan lined with parchment paper, about 12 to a sheet.
- Bake for 9 to 11 minutes. The cookies with be set at the edges, puffed, and starting to crack.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.