Chocolate raspberry cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
125g (1 cup) plain flour
02 -
94g (7 tbsp) butter, softened
03 -
70g (2.5 oz) dark chocolate, chopped up
04 -
3g (1/2 tsp) baking powder
05 -
45g (1/4 cup) muscovado sugar (brown sugar works as a swap)
06 -
56g (1/4 cup) cassonade (turbinado, demerera or regular brown sugar can replace)
07 -
35g (1.25 oz) milk chocolate, chopped into pieces
08 -
2g (1/4 tsp) salt
09 -
1 egg
10 -
55g (2 oz) roasted hazelnuts, split in half
→ Raspberry Compote
11 -
30g (2 tbsp) white sugar
12 -
200g (7 oz) raspberries (fresh or frozen)
→ Hazelnut Praliné Chocolate Spread
13 -
40g (1.5 oz) roasted hazelnuts, crushed
14 -
80g (5 tbsp) hazelnut chocolate spread
15 -
40g (3 1/2 tbsp) white sugar
→ Toppings
16 -
coarse sea salt or flaky salt
17 -
50g (1.75 oz) roasted hazelnuts, halved
# Instructions:
01 -
Whisk the flour, baking powder, and salt together, then leave them aside. Cream the butter with cassonade and muscovado sugar until smooth in another bowl. Crack in the egg and mix until it all comes together. Stir in the dry mix slowly, folding in chopped chocolates and hazelnuts last. Roll about 60g of dough into balls, flatten slightly, then press hazelnut halves on the surface. Chill for a minimum of 30 minutes. Preheat your oven to 400°F during this time.
02 -
Put the raspberries and sugar into a small pot. Heat on medium-high until it thickens up a bit. Strain it to get rid of seeds, pour into a piping bag, and let it cool.
03 -
Heat sugar in a small pot on medium-high until it turns golden, avoiding stirring too much so it doesn't crystallize. Toss in the hazelnuts and combine before laying them on parchment to cool. Once solid, crush or blend finely. Mix this into the chocolate hazelnut spread and scoop it into a piping bag.
04 -
Line up parchment paper on a baking sheet. Place the chilled cookie dough balls, hazelnut-topped side facing up, inside tart rings about 8cm (3 inches) across. Bake at 400°F for 7-10 minutes until edges and tops just start browning.
05 -
Let the cookies sit a moment to cool. While they're soft, pipe three small blobs of raspberry compote onto each one, creating holes first with a spoon's back if necessary. Add small dots of praliné spread, then sprinkle with sea salt to finish.
# Notes:
01 -
If the raspberry compote is too runny, it might spill out while decorating.
02 -
Cassonade can be replaced with turbinado, demerera, or basic brown sugar.