Dark Chocolate Walnut Raspberry Cookies Recipes

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

CHOCOLATE RASPBERRY COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

DARK CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 350°F. Line a baking tray with parchment paper.
• Put butter and dark chocolate the top portion of a double boiler over barely simmering water. Melt, stirring occaisionally, until smooth and combined. Carefully take off the heat and cool slightly, stirring every once in a while to prevent the mixture from hardening. It will thicken up slightly, so work quickly.
• In a separate bowl, beat egg, cocoa powder, and sugar for 3 minutes on a high speed. The mixture will thicken up slightly and become ribbony when you raise your mixer. Add the chocolate mixture in two parts, mixing well after each one. Add vanilla, salt, and baking powder. Mix until just combined. Add flour, and again mix until just combined; don't overmix the batter. Gently fold in walnuts.
• Using an ice cream scoop or a measuring spoon and a teaspoon, drop tablespoons of batter onto the cookie sheet. You'll probably get about 12 out of this mixture. Bake for 15-20 minutes. Transfer onto a wire rack to cool.

DARK CHOCOLATE WALNUT RASPBERRY COOKIES

Steps:

• Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.).
• Preheat the oven to 350°F . Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.
• Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.