Get ready for one of my all-time favorite cookie recipes, y’all! I’ve been making this recipe for years for my family and friends. We even had a musician friend go on tour a few years back and he specifically asked me to make these for him to take on the road - they are that good.
These are the perfect mix of chocolate and raspberry flavors and they also have the most wonderful textures. They are chewy on the outside but so soft and brownie-like on the inside. Before baking, you roll these in turbinado sugar and it gives them a delicious crunch as well.
These are perfectly festive for Valentine’s Day but are also delicious year-round!! They would make really fun teacher gifts in a cute Valentine cookie box or gift them to neighbors in some festive cellophane bags. They are definitely a crowd favorite and you honestly cannot go wrong with these!
RASPBERRY CHOCOLATE COOKIES
INGREDIENTS
- 1 cup unsalted butter
- 1 cup white sugar
- 3/4 packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 tsp raspberry extract
- 1/2 tsp salt
- 1 1/4 cups unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups turbinado sugar for rolling
DIRECTIONS
- Heat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the vanilla and raspberry extracts and then the eggs one at a time, beating well with each addition.
- In a separate bowl, combine the salt, cocoa, flour, baking powder and baking soda and gradually stir into the creamed mixture.
- Shape dough into 1 1/2 tablespoon sized balls and roll in turbadino sugar. Place on a baking sheet and flatten cookies slightly with the bottom of a drinking glass.
- Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
*recipe adapted from Heat Oven to 350