Chocolate Raspberry Crinkle Cookies (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 1 tablespoon vegetable oil.
03 - 1/2 cup granulated sugar.
04 - 1/2 cup packed brown sugar.
05 - 1 large egg, room temperature.
06 - 1 teaspoon vanilla extract.
07 - 1 1/2 cups all-purpose flour.
08 - 2/3 cup unsweetened cocoa powder.
09 - 1 teaspoon baking soda.
10 - 1/8 teaspoon salt.
11 - 1/3 cup raspberry preserves.
12 - 3/4 cup confectioners' sugar.
13 - 1/2 cup freeze-dried raspberries.

# Instructions:

01 - Beat butter, oil, and both sugars until fluffy, 2-3 minutes. Add egg and vanilla.
02 - Whisk flour, cocoa, baking soda, and salt in separate bowl.
03 - Combine dry ingredients and preserves into wet mixture until just mixed.
04 - Cover dough and refrigerate at least 3 hours or up to 3 days.
05 - Grind freeze-dried raspberries, sift out seeds, mix with confectioners' sugar.
06 - Roll 1.5 tablespoon dough balls, coat heavily in raspberry-sugar mixture.
07 - Place 3 inches apart, bake at 350°F for 12-14 minutes until edges set.
08 - Rest on pan 10 minutes, then transfer to cooling rack.

# Notes:

01 - Centers will look soft when done.
02 - Can be frozen before or after baking.
03 - Dough needs time to soften after chilling.
04 - Extra coating can be added after baking.

Back