RASPBERRY CHOCOLATE CRINKLE COOKIES

Nellie — Wed, 06 Nov 2024 16:44:40 +0000

Raspberry Chocolate Crinkle Cookies are soft, chewy, and full of flavor. Adding raspberry preserves gives this classic chocolate crinkle cookie recipe a delicious twist!

Crinkle Cookies are essentially brownies in cookie form. And that chocolate/raspberry flavor combination is one of my absolute favorites. These cookies are perfect for the holidays, but we eat them all year long!

Evolution of the Crinkle Cookie

The crinkle cookie is a type of cookie that has been around for many years. It is believed to have originated in the United States in the early 1900s. The cookie gets its name from the way it looks after it has been baked. The surface of the cookie cracks and forms a crinkled appearance, which gives it a unique texture.

Over the years, the crinkle cookie has evolved to include a variety of flavors and ingredients. Adding raspberry jam is an easy and delicious way to change up this traditional cookie recipe. Feel free to use a different flavor of jam if you prefer!

Ingredients in Raspberry Chocolate Crinkle Cookies

Butter – You will need one stick of butter for the recipe. Salted or unsalted both work great, so just use whichever one you have on hand. You need to melt the butter with the chocolate, so it is much easier to work with if you cut the butter into cubes before melting. For best results, use real butter.

Dark chocolate – 4 ounces of dark chocolate is needed to provide the rich, chocolatey flavor in the cookies. You can use any type of baking chocolate or even dark chocolate chips. If you use baking chocolate, chop it into smaller pieces before adding to the butter.

Light brown sugar – The sweetness in the cookies comes from brown sugar. Make sure the brown sugar is soft and fresh.

Eggs – Two large eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best. You can use a gluten-free substitute if needed.

Cocoa powder – Dutch-processed or dark cocoa powder will yield darker cookies, but regular unsweetened cocoa powder works fine too.

Baking powder – This is the leavening agent in the cookies, so it’s pretty important! For best results, make sure it isn’t old or expired.

Salt – Just a little bit of salt helps all of the other flavors to pop.

Powdered sugar – This is a key ingredient in crinkle cookies. Rolling each ball of cookie dough in powdered sugar is an important step in making these delicious chocolate cookies!

Raspberry preserves – This is what gives the cookies that delicious raspberry flavor, but you can use a completely different flavor if you prefer. If you want larger pockets of raspberry, don’t mix this too much when you add it to the cookie dough.

How to make Raspberry Chocolate Crinkle Cookies

Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE DOUGH

In a microwave-safe bowl or tempered glass liquid measuring cup, microwave the butter and chocolate together for 30 seconds. Then, continue microwaving in 10-second intervals, stirring between each interval, until completely melted and smooth. Allow the mixture to cool to near room temperature.

After the butter/chocolate mixture is cooled, pour it into a large mixing bowl.

Add the eggs, brown sugar, and vanilla, and whisk (or use an electric mixer) to combine.

In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Add the dry mixture to the wet mixture a little at a time, stirring to combine, until the mixture is thick and smooth.

Fold the raspberry preserves into the dough. Cover the bowl and refrigerate the dough for 1–2 hours, or until firm enough to scoop and roll. The dough will be very soft before chilling — this is normal.

SHAPE AND BAKE THE COOKIES

Sift the powdered sugar into another bowl.

Scoop about 2 tablespoons of cookie dough and roll it into a ball between your palms.

Place the dough ball into the bowl of powdered sugar and roll to coat liberally on all sides.

Repeat the process, rolling balls of the cookie dough and coating them in powdered sugar, then place the dough balls at least 2 inches apart onto your prepared baking sheet.

Bake for 12-15 minutes, or until the cookies are lightly browned on the bottoms, crispy around the edges, and soft and chewy on the insides.

Your cookies should come out nicely “crinkled” on top, as the powdered sugar will clump together and separate into lovely cracks while the dough spreads and bakes.

After a few minutes, transfer the cookies to a wire cooling rack and allow them to cool completely before serving.