Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp raspberry extract
2 tsp red food coloring
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
Chocolate Filling
1 & 1/2 cup chocolate chips (semi-sweet or milk chocolate)
1/3 cup heavy cream
(1/2 cup granulated sugar for coating too!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
300 grams granulated sugar
1 egg
3 grams vanilla extract
4 grams raspberry extract
4 grams red food coloring
300 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
Chocolate Filling
255 grams chocolate chips
80 grams heavy cream
(100 grams granulated sugar for coating too!)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Add chocolate chips and heavy cream in a heat-safe bowl and microwave in two 30 second increments and mix until smooth. Chill and then scoop in 1 tbsp scoops.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg, raspberry extract, red food coloring, and vanilla extract until combined.
Step 3
Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Bake a single cookie in the oven to estimate how much your cookies will spread and/or to see if you forgot an ingredient.
Scoop 1/3 cup of cookie dough, flatten out in palm, and add chilled chocolate ball in the center. Fold cookie dough around the chocolate ball and then roll in granulated sugar.
Step 5
Place cookie dough balls on a parchment paper lined tray.
Bake cookies for 12-13 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
