Time: 30 min.
Complexity: easily
Servings: 6

These soft cookies combine dark and white chocolate with raspberries, which add a pleasant berry tartness. Freeze-dried raspberries are used, so you can enjoy this summer flavor all year round.

Ingredients:

• 1.5 cups premium flour
• 1/4 cup cocoa powder
• 140 g softened butter
• 1 cup light brown sugar
• 1 egg
• 3/4 cup chocolate chips
• 0.5 cup white chocolate chips
• 0.5 cups crushed freeze-dried raspberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, dried raspberries, eggs, cocoa, brown sugar, white chocolate, chocolate chips (granules)

We recommend

Preparation:

Step 1
• In a medium bowl, combine 1.5 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. In a large bowl, beat 140 g softened butter with 1 cup light brown sugar with a mixer on medium speed for 4 minutes. Beat in 1 egg and 1 tablespoon vanilla extract. Beat in the flour on low speed and mix until combined. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and chopped freeze-dried raspberries.
Step 2
• Form into 4cm balls, place on parchment lined baking sheets and bake at 190°C until set, 12-15 minutes.

Votes: 1