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Chocolate Raspberry Truffle Cookies Recipe

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3.9 from 29 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 30 minutes
  • Yield: 15 cookies

Description

These decadent Chocolate Raspberry Truffle Cookies feature a rich ganache center made from semisweet chocolate and raspberry preserves, enveloped in a fudgy cocoa cookie dough studded with freeze-dried raspberries and chocolate chips. The cookies are baked to perfection, then dusted with crushed freeze-dried raspberries for a tangy finish, creating an indulgent treat that perfectly balances chocolate and raspberry flavors.

Ingredients

Ganache Filling

  • 1/4 cup (60 grams) heavy cream
  • 5 ounces (142 grams) semisweet chocolate, finely chopped or chocolate chips
  • 2 tablespoons (40 grams) seedless raspberry preserves or jam

Cookie Dough

  • 1 stick (113 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (143 grams) all-purpose flour
  • 2/3 cup (57 grams) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ½ cup (13 grams) freeze-dried raspberries, coarsely chopped
  • 1/2 cup (85 grams) milk chocolate chips
  • 1/2 cup (85 grams) semisweet chocolate chips

Topping

  • 2 tablespoons (4 grams) freeze-dried raspberries, crushed

Instructions

  1. Make the ganache filling: In a microwave-safe measuring cup, combine the heavy cream and semisweet chocolate. Microwave for 30 seconds, then stir. Continue microwaving in short 10-15 second bursts, stirring each time, until the chocolate is just melted. Stir in the seedless raspberry preserves until fully combined.
  2. Chill ganache: Place the ganache in the refrigerator for 1 hour or until it firms up enough to scoop.
  3. Make the cookie dough: In a microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the light brown sugar until combined. Let the mixture cool until just warm. Whisk in the egg, egg yolk, and vanilla extract until smooth and fully incorporated.
  4. Add dry ingredients: Using a rubber spatula, stir in the all-purpose flour, cocoa powder, baking soda, and fine sea salt until combined. Fold in the coarsely chopped freeze-dried raspberries along with the milk and semisweet chocolate chips. The dough will seem slightly greasy and sticky but will firm up when chilled.
  5. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour or up to 48 hours.
  6. Prepare ganache balls: While the dough chills, remove the ganache from the fridge and scoop into fifteen small balls about 1 tablespoon each. Place the ganache balls into the freezer to firm up.
  7. Preheat oven: Heat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Assemble cookies: Using a large spring-loaded scoop, portion fifteen balls of dough about 3 tablespoons each onto the prepared baking sheet. If the dough is too cold and firm, let it warm slightly to scoop easily. Flatten each dough ball and place one ganache ball in the center. Carefully fold the dough around the ganache, making sure some ganache peeks out.
  9. Bake: Bake the cookies for about 9 minutes or until just set. Remove from oven and quickly press a large round cookie cutter around each cookie to reshape into a perfect circle if desired. Immediately sprinkle the crushed freeze-dried raspberries on top.
  10. Cool and store: Allow the cookies to cool completely on the baking sheet before serving. Store in an airtight container at room temperature for up to 3 days.

Notes

  • Ensure eggs and egg yolk are at room temperature for better mixing and texture.
  • Microwave times may vary; heat butter and cream in short bursts for best control.
  • Freeze-dried raspberries add tartness and texture without adding moisture.
  • Chilling both the ganache and dough is crucial for easy assembly and ideal texture.
  • Use a cookie cutter after baking to get uniform cookie shapes, but this step is optional.
  • Cookies are best consumed within 3 days to maintain freshness.
  • Chocolate chips can be adjusted to preference—milk, semisweet, or a combination work well.
  • Prep Time: 45 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/chocolate-raspberry-truffle-cookies-recipe/