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Wednesday, May 25, 2011

Raspberry Chocolate Cookies

I generally do not like mixing anything remotely healthy with chocolate. The one exception being chocolate covered strawberries (and really, this is only because you can hardly taste the strawberry).

I like chocolate in it's pure perfection. Dark chocolate to be exact. I like it so pure that it's almost bitter.

So Chocolate and Raspberry Cookies did not excite me all that much. But I needed some sort of cookie dessert and I had the ingredients for this recipe.

I needed to get rid of a raspberry preserves jar that had been sitting in my refrigerator for about a year a few months, so this was my opportunity.

I got a little caught up in the excitement of watching my hands turn dark brown as I got all up in that dough, so I'm not exactly sure what happened, but the consistency of the dough was weird to me. As I flattened it out on the cooking sheet, they looked like sad pancakes.

And then they burned. See?

These were ok. Matt really liked them. I was not a huge fan, but as I mentioned earlier, I had my doubts about this flavor combo. If you love Raspberry and Chocolate, give it a go, just make sure the dough isn't too dry.

Here's the recipe for "Chewy Chocolate-Raspberry Cookies" from Veganomicon.


1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt


Preheat the oven to 350. Lightly grease cookie sheet.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.

In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.

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