I want to share a delectable treat that combines rich dark chocolate with the vibrant tartness of raspberry jam. The Dark Chocolate Raspberry Jam Cookie, made with 60% cocoa, strikes a perfect balance for those who appreciate gourmet flavors. Its soft, chewy texture and visually appealing layers are sure to impress. But there’s more to explore about its preparation and variations that can elevate your next baking session. Curious to learn how to make these delightful cookies?
What kind of recipe is it?
The Dark Chocolate Raspberry Jam Cookie is a delectable dessert that combines rich, velvety dark chocolate with the tartness of raspberry jam, creating a delightful contrast in flavors.
These cookies aren’t only visually appealing with their inviting chocolatey hue and vibrant raspberry center, but they also offer a unique gourmet twist to a classic treat.
Ideal for chocolate lovers and those looking to impress at gatherings, this recipe is perfect for cookie enthusiasts and anyone seeking a sweet indulgence that pairs beautifully with coffee or tea.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Medium |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | ¼ cup |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | ½ cup (1 stick) |
| Granulated sugar | ¾ cup |
| Brown sugar, packed | ½ cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Dark chocolate chips | 1 cup |
| Raspberry jam | ½ cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining and mixing the dry and wet ingredients thoroughly. | Any large bowl or deep dish can work for mixing. |
| Measuring cups (dry and liquid) | Essential for accurately measuring flour, sugar, butter, and liquids like jam and eggs. | A kitchen scale can be used for precise measurements (grams). |
| Measuring spoons | Needed for measuring small quantities of baking soda, salt, and vanilla extract. | Standard teaspoons and tablespoons from your kitchen can serve in a pinch. |
| Stand mixer or hand mixer | Helps to cream butter and sugars together easily, incorporating air for a fluffier texture. | Mixing by hand with a wooden spoon can work, just require more effort. |
| Rubber spatula | Used for scraping down the sides of bowls to ensure all ingredients are incorporated equally. | A regular spoon or a wooden spatula can also be used for mixing. |
| Wooden spoon | Great for mixing thicker batters and folding ingredients like chocolate chips into the dough. | Any sturdy spoon can serve as a makeshift alternative. |
| Baking sheets (2-3) | Provides surface for baking cookies evenly; multiple sheets allow for batch baking. | Using any flat baking tray can suffice in place of dedicated baking sheets. |
| Parchment paper or silicone mats | Prevents sticking and promotes even baking, also aids in easy removal of cookies. | Greasing the baking sheets with butter or oil can be used instead. |
| Cookie scoop or spoon | Ensures uniform cookie size for even baking and presentation. | Using a teaspoon or tablespoon for scooping can achieve a similar size. |
| Cooling rack | Allows cookies to cool evenly, preventing sogginess on the bottom. | Placing cookies on a plate or wire rack can work, but air circulation may be limited. |
| Oven thermometer | Ensures your oven is at the correct baking temperature for optimal results. | An inexpensive oven-safe thermometer can be purchased, or simply relying on an established oven’s preheat time may work if you’re familiar with it. |
Cooking Steps
1. Mise en place: Gather all necessary ingredients (dark chocolate, butter, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, salt, raspberry jam, chocolate chips, and fresh raspberries).
Measure out quantities beforehand for efficiency.
2. Preheat the oven: Set the oven to 180 °C (350 °F) and place the rack in the center position.
3. Prepare baking sheets: Line 2-3 baking sheets with parchment paper or silicone mats to prevent sticking.
4. Mix wet ingredients: In a large mixing bowl, combine 113 g (1/2 cup) of softened butter, 100 g (1/2 cup) of granulated sugar, and 100 g (1/2 cup) of brown sugar.
Use a stand mixer or hand mixer on medium speed to cream until light and fluffy, about 2-3 minutes.
5. Add eggs and vanilla: Incorporate 1 large egg (room temperature) and 5 ml (1 tsp) of vanilla extract into the creamed mixture, mixing on medium speed until fully combined, about 1 minute.
6. Combine dry ingredients: In a medium mixing bowl, whisk together 190 g (1 1/2 cups) of all-purpose flour, 5 g (1 tsp) of baking soda, and 2 g (1/2 tsp) of salt.
7. Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Avoid overmixing.
8. Incorporate chocolate: Fold in 150 g (1 cup) of dark chocolate chips and 110 g (1/2 cup) of raspberry jam with a rubber spatula until evenly distributed.
9. Scoop dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets about 5 cm (2 inches) apart.
10. Bake: Place the baking sheets in the preheated oven and Bake for 10-12 minutes, or until the edges are lightly golden brown, the centers appear set but soft, and there’s a chocolate aroma wafting from the oven.
11. Rest cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
Then, transfer to a cooling rack to cool completely.
12. Serve: Enjoy the cookies once cooled; they should be soft and chewy with a rich chocolate flavor complemented by the tartness of raspberry.
13. Storage: If storing, allow cookies to cool completely before sealing in an airtight container at room temperature for up to one week.
Variations
- Nutty Chocolate Raspberry: Add 100 g (1 cup) of chopped nuts (like walnuts or pecans) for a crunchy texture and nutty flavor.
- Gluten-Free Delight: Substitute 190 g (1 1/2 cups) of all-purpose flour with a gluten-free blend for a gluten-free version without sacrificing taste.
- Vegan Treat: Replace butter with 113 g (1/2 cup) of coconut oil and use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for a dairy-free and egg-free cookie.
- Dairy-Free Chocolate Lovers: Use dairy-free dark chocolate chips to create a completely dairy-free cookie option without losing flavor.
- Choco-Raspberry Swirl: Swirl 110 g (1/2 cup) of raspberry jam into the cookie dough lightly for a marbled effect while still retaining the jam’s flavor.
- Minty Chocolate Raspberry: Add 5 ml (1 tsp) of peppermint extract for a refreshing mint-chocolate twist, enhancing the richness of dark chocolate.
- Seasonal Spices: Mix in 1 tsp of cinnamon or pumpkin spice for a warm, seasonal flavor perfect for autumn or winter gatherings.
- Baked Surprise: Shape the dough around a chocolate ganache-filled ball before baking for a gooey center that surprises with each bite.
Tips on plating and presentation
While creating delicious Dark Chocolate Raspberry Jam Cookies is a delight, presenting them beautifully can elevate the treat even further.
For an eye-catching cookie arrangement, stack them in a pyramid or fan them out on a stylish plate.
Consider garnish options like fresh raspberries or a dusting of powdered sugar to add that final touch of elegance.
It’s all about making them irresistible!
What other dishes can I pair it with?
To enhance the indulgence of your Dark Chocolate Raspberry Jam Cookies, consider pairing them with a rich scoop of vanilla bean ice cream.
The creamy sweetness creates delightful dessert pairings, balancing those bold chocolate flavors.
For an interesting twist, try serving them alongside a savory cheese board; the savory contrast heightens the experience and makes for a unique dessert spread.
Enjoy!
What drinks can I pair it with?
After enjoying the rich pairing of Dark Chocolate Raspberry Jam Cookies with ice cream or a savory cheese board, it’s time to think about drinks that can elevate your experience even further.
I recommend a robust red wine for a delightful wine pairing, which complements the cocoa.
If you prefer coffee options, a bold espresso or a smooth coffee with hints of berry will enhance the flavors beautifully.
Frequently Asked Questions
Can I Substitute Dark Chocolate With Milk Chocolate?
Sure, you can substitute dark chocolate for milk chocolate! Just remember, the flavor profile will change significantly, and milk chocolate has a lower cocoa content. Enjoy experimenting with the sweetness balance in your recipe!
How Long Do the Cookies Stay Fresh?
Your cookies stay fresh for about a week if stored properly. I usually keep mine in an airtight container to maintain flavor retention. Enjoy their deliciousness while they last, and try not to eat them all at once!
Is This Recipe Suitable for Gluten-Free Diets?
Yes, this recipe can be made gluten-free! I often use gluten alternatives like almond flour or coconut flour. Just remember to adjust the baking times a bit, and you’ll have a delicious treat!
Can I Freeze the Cookies for Later?
Absolutely, I can freeze the cookies for later! I wrap them tightly using freezing methods like plastic wrap and place them in an airtight container. For best flavor, I recommend consuming them within three months.
What Is the Nutritional Information per Cookie?
I calculated the nutritional information per cookie, focusing on the calorie count and nutritional benefits. Each cookie packs about 150 calories, providing a delightful taste while delivering antioxidants from the cocoa and fruit. Enjoy responsibly!