Chocolate Raspberry Cookies
Another favorite from the days of the bagel shop. This is a recipe that I am taking full credit for, whereas others I only take partial credit.
- 1/2 lb butter
- 1 1/3 cups sugar
- 1 tsp vanilla
- 1/4 cup raspberry preserves or raspberry jelly
- 2 eggs
- 1/4 cup Raspberry flavoring (Any of the coffee syrup brands will work fine)
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- Parchment or non stick spray
Total Time: 45 minutes. (To mix and bake, but I suggest an overnight cooling in the fridge.)
First step is to melt the butter. (Although many pastry chefs will tell you never to do this, we did it this way at the store for all our years.)
Next, place the flour in the bowl you plan on mixing the dough in, and cream in the melted butter.
Now add the eggs and mix thoroughly. Add the raspberry flavoring and the raspberry preserves, mix again. You should a wet dough mixture that is slightly pink.
Add your all purpose flour next and before mixing, add salt and baking soda. Mix this well and then add the cocoa to finish the dough.
Finally, fold in the chocolate chips. You can mix them in with the whisk, just be careful not to let the chips melt by mixing too long.
(I suggest you taste at this point, even though the dough had raw eggs, because it is just delicious.)
Refrigerate the dough for at least 2 hours (overnight is best).
I like to bake them at 360
degrees in my home oven for about 12 minutes. But I recommend you run a single cookie test because every oven is different and this dough can be sensitive.
At home, I generally bake on parchment paper, but we never did this at the store. If you do not use parchment, be sure to use a non-stick spray.
I have finished the plate with a little of the raspberry syrup for that fancy restaurant feel.