Chocolate Raspberry Crinkle Cookies with Real Raspberries (Print version)

Fudgy chocolate crinkle cookies made with a quick raspberry reduction and a bright freeze-dried raspberry sugar coating.

# Ingredients:

For the raspberry reduction

01 - 1 cup (125 g) fresh or frozen raspberries
02 - 1 tablespoon granulated sugar

For the cookie dough

03 - 1/2 cup (113 g) unsalted butter, softened
04 - 1 tablespoon neutral oil, such as vegetable or avocado oil
05 - 1/2 cup (100 g) granulated sugar
06 - 1/2 cup (100 g) packed light brown sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups (188 g) all-purpose flour
10 - 2/3 cup (56 g) natural unsweetened cocoa powder
11 - 1 teaspoon baking soda
12 - 1/4 teaspoon fine salt
13 - 1/3 cup (about 100 g) cooled raspberry reduction

For the raspberry crinkle coating

14 - 3/4 cup (90 g) confectioners' sugar
15 - 1/2 cup (13 g) freeze-dried raspberries

# Instructions:

01 - Combine the raspberries and 1 tablespoon granulated sugar in a small saucepan. Cook over medium heat, mashing often, for 6-8 minutes until thick and reduced to about 1/3 cup. Cool completely.
02 - In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar for about 3 minutes until lighter and fluffy. Beat in the egg and vanilla until smooth.
03 - Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. Add to the butter mixture with the cooled raspberry reduction and mix on low until a thick, sticky dough forms.
04 - Cover the bowl tightly and refrigerate for at least 3 hours or up to 3 days. If chilled longer than 3 hours, let the dough stand for 15-20 minutes before scooping.
05 - Heat the oven to 350 degrees F (177 degrees C). Line baking sheets with parchment. Grind the freeze-dried raspberries into powder, sift out seeds if desired, and mix the powder with confectioners' sugar.
06 - Scoop about 1 1/2 tablespoons (35 g) dough per cookie and roll into balls. Coat each ball very generously in the raspberry sugar and place 3 inches apart on the baking sheets.
07 - Bake for 12-14 minutes until the edges look set and the centers still look soft. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.

# Good to know:

01 - The dough needs at least 3 hours of chilling before baking.
02 - Makes about 24 cookies, depending on scoop size.
03 - Best texture is reached after the cookies cool fully.

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