Raspberry Chocolate Cookies
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g raspberries, frozen
- 100 g dark chocolate
- 125 g butter, soft
- 170 g suar, brown
- 1 egg (s)
- little vanilla flavor
- 200 g flour
- 0.5 teaspoon ½ baking powder
- 4 tablespoon baking cocoa
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 150 ° C fan-assisted air. Line the baking sheets with parchment paper. Weigh the frozen raspberries and let them thaw slightly.
- Now chop the chocolate. Whether something coarse or fine is variable depending on your own taste. Beat the butter, sugar, the egg and a little vanilla flavor in a mixing bowl with a hand mixer.
- Mix the flour, baking powder and baking cocoa in a separate bowl and stir in portions into the butter-sugar mixture in the mixing bowl. Fold the chopped chocolate into the batter, then carefully fold in the defrosted raspberries.
- Spread blobs of dough on the baking sheets with a tablespoon. Pay particular attention to the distance. It is best to leave about 5 cm of space between the individual cookie blobs and rather put less than too many blobs on a tray.
- It is best to bake the cookie sheets individually on the middle rack in the hot oven for about 8-10 minutes.
- Remove the trays and carefully slide the cookies off the tray with the parchment paper. Be careful, they are still very soft and still have to harden.
- Let the biscuits harden and then let cool down completely on a wire rack.
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