Description
Rich chocolate cookies with bursts of tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup raspberry jam
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup confectioners’ sugar for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, mix both types of sugar with the vegetable oil until the mixture is smooth. Add in the egg and vanilla extract, stirring until everything is incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the fresh raspberries and raspberry jam until just combined. Be careful not to crush the raspberries too much!
- Scoop out tablespoon-sized amounts of dough and roll them into balls.
- Roll each ball in confectioners’ sugar, ensuring they’re well coated.
- Place the dough balls onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are firm while the centers still look soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use high-quality cocoa powder and avoid overmixing the dough once the raspberries are added.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg