Pink Valentine’s cookies: Raspberry-strawberry dark chocolate
1/2 cup unsalted butter, softened
3/4 cup sugar
1 cup of finely chopped frozen or fresh raspberries, blackberries, and strawberries (with juice)
1 teaspoon vanilla extract
1 3/4 cup plain flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
100 grams chopped blackberry or strawberry dark chocolate
Raspberry jam (for topping)
Preheat oven to 200 degrees C
Cream butter and sugar. Add egg, chopped fruit, and vanilla extract.
Sift together the dry ingredients. Stir the dry ingredients into the butter mixture until combined; stir in chocolate chunks.
Roll into balls. Use your fingers to flatten onto a non-stick baking sheet 2 inches apart. Bake for 8-10 minutes. Cool for five minutes and transfer to a cooling rack.
After cooling, spread a dab of raspberry jam on top to add flavor and color.
Makes 2 dozen cookies
Chunking chocolate like Tom’s brombær adds great fruit flavor while providing various sized chocolate bites into the cookie makes each bite super interesting. You can see the great texture it leaves.
The boyfriend adored these fruity chocolate cookies so much, we ate all 2 dozen in one night, and now I can’t wait to make more 🙂