Chocolate Raspberry Cookie Sandwich (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
1 cup all-purpose flour (measure it carefully with a spoon, then level it off)
02 -
⅔ cup cocoa powder, unsweetened
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
10 tablespoons unsalted butter, softened to room temperature
06 -
¾ cup brown sugar, packed tightly
07 -
¼ cup granulated sugar
08 -
1 large egg (make sure it’s room temp)
09 -
1 teaspoon vanilla extract
10 -
¾ cup dark or semi-sweet chocolate chips
→ Raspberry Cream Cheese Frosting
11 -
1 cup raspberries (fresh or frozen; avoid syrup)
12 -
6 tablespoons unsalted butter, at room temperature
13 -
1 ounce cream cheese, use full-fat brick type
14 -
1½ to 2 cups powdered sugar
15 -
¼ teaspoon salt
# Instructions:
01 -
Combine all dry ingredients in one bowl with a whisk. In a separate bowl, beat butter and sugars until fluffy and light; mix in the egg and vanilla. Slowly stir in the dry mixture, then gently fold in chocolate chips.
02 -
Wrap or cover the dough and chill it in the fridge for a minimum of 3 hours, or let it sit overnight.
03 -
Scoop out dough into balls about 1 to 1.5 tablespoons in size, set them on a baking sheet, and bake in a 350°F oven for 8-10 minutes until they’re just set.
04 -
Blend raspberries and remove the seeds using a mesh strainer. Cook the strained puree in a small pot until it’s thick and jam-like. Cool it completely before using.
05 -
Beat together butter and cream cheese until soft and fluffy. Slowly add the powdered sugar, salt, and the cooled raspberry puree. Keep mixing until the frosting reaches the consistency you like.
06 -
Take one cookie, spread about 1 tablespoon of frosting on its flat side, and place another cookie on top to finish the sandwich.
# Notes:
01 -
For the best flavor, chill the dough for no less than 3 hours.
02 -
If you’re short on raspberries, raspberry jam will work as a replacement in the frosting.
03 -
Since the frosting contains fresh fruit, store these sandwiches in the fridge for 3-4 days.