Description
Soft, fudgy chocolate cookies with tart raspberries and a crackled powdered sugar exterior.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries
1/2 cup powdered sugar, for rolling
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Whisk flour, cocoa, baking powder, and salt.
3. Beat butter and sugar until creamy.
4. Add eggs and vanilla, mixing until smooth.
5. Gradually add dry ingredients to wet ingredients.
6. Gently fold in raspberries.
7. Chill dough for 30 minutes.
8. Scoop dough into balls and roll in powdered sugar.
9. Place 2 inches apart on baking sheet.
10. Bake 12–14 minutes until edges set and tops crack.
11. Cool on wire rack.
Notes
Chill dough for classic crinkle look.
Frozen raspberries can be used; thaw slightly before mixing.
Cookies can be frozen baked or unbaked.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12
- Sodium: 55
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
- Cholesterol: 20