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Chocolate Raspberry Crinkles

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Chocolate Raspberry Crinkles

Just like chocolate crinkle cookies, but with the added flavor of real raspberries, these chocolate raspberry crinkles are soft-baked and chewy, deeply rich and fudgy, and coated in a raspberry-confectioners’ sugar topping that melts in your mouth. You need raspberry preserves and freeze-dried raspberries for these cookies.

Ingredients

  • Cookies
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 Tablespoon vegetable oil, avocado oil, or olive oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 2/3 cup (56g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup (100g) raspberry preserves
  • Topping
  • 3/4 cup (90g) confectioners’ sugar
  • 1/2 cup (13g) freeze-dried raspberries

Directions

  • Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Pour into the wet ingredients, and add the raspberry preserves. Beat everything on low speed until combined. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Make the topping: In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to separate out the seeds. Discard the seeds and place the raspberry powder into a small bowl. Add the confectioners’ sugar and mix together.
  • Scoop and roll dough into balls, about 1.5 Tablespoons (35g) of dough each. A medium cookie scoop is helpful here. Roll each ball very generously in the raspberry-sugar topping. Place 3 inches apart on the baking sheets.
  • Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft. If they still look pretty puffy, don’t worry, the cookies deflate a bit as they cool.
  • Cool cookies for 10 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. If you have extra raspberry powder, sprinkle or sift a pinch on top of the warm cookies.
  • Cookies stay fresh covered at room temperature for up to 1 week.

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