My recipe for the Great Food Blogger Cookie Swap is filled with chocolate and, of course, raspberries.
How did cookies get to be such an ubiquituous part of holiday celebrations? Maybe it’s the perfect portability inherent in the word “cookie”. Maybe it’s because every cookie batch is different, even when many bakers use the same recipe.
Baking is personal. Everything we make is seasoned with our experience and our emotions. That pie, cake, or cookie ends up being a little piece of us, so it’s no wonder we feel the desire to share it with others.
Last December I was in the throes of early pregnancy, and didn’t make a single batch of cookies until the required cookies for Santa on Christmas Eve. My baking mojo has been back in a big way this year, so I knew I wanted to participate in the Great Food Blogger Cookie Swap. I took part a few years ago and it was a lot of fun, plus I had met the hosts, Julie and Lindsay, at Food Blog Forum at Disney World this spring. They’re both just as sweet as the cookies swap itself. Plus the swap raises money for Cookies for Kid’s Cancer, and we all know how I like to bake for good.
These cookies are full of chocolate and studded with raspberry. Y’all know I just can’t keep away from the raspberries, right? Melted chocolate plus cocoa powder plus espresso powder plus chopped chocolate means this is a chewy, brownie-like cookie that is just begging for a glass of milk or mug of steamer. Let me tell you, I was pretty sad to be sending them away, but I got amazing cookies in return: Koulourakia from Cupcake Kelly’s, chocolate dipped white chocolate peppermint cookies from Lynsey Lou’s, and my favorite, peach pecan thumbprints with brown butter glaze from Foodtastic Mom. I maybe have been eating cookies for breakfast.
You’ll notice I used both unsweetened and semi-sweet chocolate in my cookies. To be honest, this was born out of pantry necessity, so feel free to use all semi-sweet chips if you don’t have unsweetened chocolate hanging around. Also, the freeze-dried raspberries can be purchased at Trader Joe’s or Whole Foods Market.
- 8 tablespoons (1/2 cup) unsalted butter
- 2 ounces unsweetened Baker’s chocolate
- 2 ounces semi-sweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon espresso powder or instant coffee granules
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 bar (1.75 ounces) Ghirardelli Twilight Delight 72% Dark Chocolate
- 1 cup freeze-dried raspberries
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Melt butter, unsweetened chocolate, and semi-sweet chocolate together in a small saucepan, stirring until chocolate is fully melted and mixture is smooth.
- Sift together flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl.
- Pour melted chocolate into a large bowl and stir in sugars, then beat in eggs and vanilla until well-combined.
- Stir in flour mixture.
- Chop dark chocolate and crush raspberries into little bits, then stir both into the cookie batter.
- Scoop cookies out onto the baking sheet by the tablespoonful.
- Bake for 12 minutes. Let cool slightly on the pan before removing to cooling rack.