Raspberries and Chocolate…Chocolate and Raspberries…Chocolate Raspberry Cookies. Yeah, do I have your attention now? When you mix those beautiful, tangy, red berries with chocolate…that’s a match made in heaven!! Makes my tastebuds do a happy dance!! Putting that combo into a warm, thick, chewy Cookie?? Sounds too good to be true right?? Or…does it….
Not too long ago, I was introduced to using Freeze Dried Fruit in baking. I happened to come across some in the store one day and grabbed a couple bags of raspberries thinking I would do some experimenting. Welllll, a couple months later and they were still sitting in my pantry. I happened to see them in there a few days ago while scrounging around for a snack. Hey…Don’t judge my scrounging. When you have a teenage son in the house, snacks are hard to come by, so you scrounge…in the pantry…alone…with only your cellphone flashlight to guide you and your faithful dog standing guard, because if the teenager catches you in there, he will confiscate whatever it is that you’ve found. Actually, the dog is just hoping I’ll give him one of his treats, which are, oddly enough, the only thing in the pantry the teenager WON’T eat.
BUT…I digress…
Where were we…ah yes, the bags of freeze dried raspberries staring at me on my pantry raid…
I guess something about being in a stealthy hungered state made me rather decisive because, very much unlike me, I picked that bag up and immediately knew what I wanted to make with them…COOKIES! And not just any cookie…Chocolate Raspberry Cookies. Ooooh, this could be good!! I flung open the pantry door to share my idea with the Caking Kiddos, and the teenager was already standing there (epic fail there dog. No treat for you!) breathing down my neck determined I had found something he needed to eat as soon as he heard the bag of raspberries rattle in my hands. Thankfully, though, when I explained my idea, he gave me back the bag of already confiscated raspberries and we decided to get baking right then.
The recipe took a couple of tries, because those freeze dried berries like to absorb every bit of moisture that is available to them. The first batch turned out a little too crunchy for us. We like our cookies THICK and CHEWY with just a liiittle bit of crunch. So it was back to the drawing board. When the first batch of the new and improved recipe came out of the oven, we knew we had a Winner. These beauties had a slight crunch on the outside with a soft chewy inside and the best part… it was bursting with raspberry flavor. These cookies were AMAZING!
Believe me when I tell you that you want to make these TODAY! You might want to make a double batch though, because you’ll miss them when they’re gone. Then you’ll have to go back out the store and fight someone for the last bag of freeze dried raspberries. Don’t ask me how I know this, or why my husband has grounded me from going to WholeFoods for the rest of the month. Just TRUST me and make a double batch…You’ll thank me! And so will any teenage boys who might be roaming around your house.
Let’s get in the kitchen and make some sweet memories with the ones we love!
‘Caking Mom and The Caking Kiddos
| Prep Time | 15 mins-approx |
| Cook Time | 12-14 mins-approx |
| Servings |
Dozen Large Cookies
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- 2 Sticks Softened Butter
- 1 1/2 Cups Packed Brown Sugar
- 1/2 Cup granulated sugar
- 2 Large eggs
- 1 Teaspoon Pure Vanilla Extract
- 2 1/3 Cups All Purpose Flour
- 1/2 Cup Cocoa Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 2 Cups Chocolate Chips
- 2 bags or 3 Ounces Freeze Dried Raspberries Finely ground in a spice grinder or coffee grinder.
Ingredients
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- Preheat oven to 350 Degrees.
- In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy.
- While the butter and sugars are creaming, grind up your freeze dried raspberries, and then sift them together with the flour, baking soda, salt and cocoa powder.
- Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Scrap down your bowl and add your vanilla.
- With the mixer on low speed, slowly add your dry ingredients. Mix until just combined, and then stir in the chocolate chips. Using an ice cream scoop or two large spoons, scoop out the dough onto a parchment lined cookie sheet, making sure to leave ample room between the cookies since they will spread out during baking. Bake for 12-14 mins or until done.
- After removing the cookies from the oven, let them cool on the pan for at least 2 minutes before moving them to a cooling rack. Enjoy!
These cookies will not work with dehydrated raspberries. Only Freeze Dried Raspberries.
The cookies are intended to be large. If you'd like to make smaller cookies, you can use a mini scoop or smaller spoons and reduce your baking time accordingly.
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