Description
Rich and fudgy chocolate cookies filled with a decadent raspberry truffle center, combining dark chocolate, raspberry jam, and a soft cocoa cookie dough for an indulgent dessert.
Ingredients
Scale
- ½ cup (100 g) dark chocolate (60%-70% cocoa), finely chopped
- ¼ cup (60 ml) heavy whipping cream
- 2 tbsp (30 g) seedless raspberry jam or concentrated raspberry puree
- 1 tsp raspberry liqueur or pure vanilla extract
- ½ cup (115 g) unsalted butter, melted and cooled
- ½ cup (100 g) light brown sugar, packed
- â…“ cup (65 g) granulated white sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) Dutch-process cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (90 g) dark chocolate chunks or chips
Instructions
- Heat the heavy cream until scalding, then pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Whisk in the raspberry jam and raspberry liqueur. Scoop 12 small tablespoon-sized dollops onto a parchment-lined tray and freeze at -18°C for at least 1 hour until firm.
- In a mixing bowl, whisk together the melted unsalted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, whisking for 1 minute until pale and emulsified.
- Sift in the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Stir with a spatula until a shiny, thick cocoa dough forms. Fold in the dark chocolate chunks.
- Take 2 tablespoons of dough, flatten it in your palm, place a frozen raspberry truffle center in the middle, and wrap the dough completely around it. Seal all seams tightly to prevent leaking during baking.
- Preheat the oven to 175°C (350°F). Place the stuffed dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set.
- Allow the cookies to cool before serving.
Notes
Freeze the raspberry truffle centers until completely firm and seal the cookie dough tightly around each center to help prevent the chocolate filling from leaking during baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 315
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg