Chocolate raspberry cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
125g (1 cup) plain flour
02 -
2g (1/4 tsp) table salt
03 -
3g (1/2 tsp) baking powder
04 -
94g (7 tbsp) unsalted butter, softened
05 -
45g (1/4 cup) dark brown muscovado sugar (can swap with regular brown sugar)
06 -
56g (1/4 cup) turbinado or demerera sugar (or granulated brown sugar as an alternative)
07 -
1 whole egg
08 -
35g (1.25 oz) milk chocolate chunks or pieces
09 -
70g (2.5 oz) chopped dark chocolate
10 -
55g (2 oz) roasted hazelnut halves
→ 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
14 -
40g (3 1/2 tbsp) white sugar
15 -
80g (5 tbsp) chocolate hazelnut spread
→ Toppings
16 -
A sprinkle of coarse sea salt or flaky salt
17 -
50g (1.75 oz) roasted hazelnut halves
# Instructions:
01 -
Whisk the dry ingredients—flour, table salt, and baking powder—in a bowl and set aside. In another bowl, cream the butter with the cassonade and muscovado sugars until smooth. Add in the egg and beat until evenly mixed. Gradually add the dry mixture, stirring until you have a consistent dough. Gently mix in chopped chocolate (both dark and milk) along with the roasted hazelnuts. Shape dough into balls weighing about 60g, flatten them a bit, and press hazelnut halves on top. Let them chill for at least half an hour while heating your oven to 400°F.
02 -
Combine raspberries with sugar in a small saucepan. Cook on medium heat, stirring occasionally, until it turns thick. Push it through a sieve to discard seeds. Let the compote cool down, then put it in a piping bag.
03 -
Heat sugar in a saucepan over medium-high heat without stirring much, until it melts into a golden liquid. Stir in roasted hazelnuts, then pour onto parchment paper to cool. Once hardened, grind into fine crumbs and mix with chocolate hazelnut spread. Transfer to a piping bag.
04 -
Cover a baking tray with parchment paper and set tart rings on top. Place the chilled dough balls into the rings, hazelnut-covered side facing up. Bake for 7-10 minutes until the edges look golden and the tops just start to brown.
05 -
Let the cookies sit on the tray to cool a bit. While they're still warm, pipe three small blobs of raspberry compote onto each one. If needed, make little indentations with the back of a spoon first. Add some hazelnut chocolate spread in more spots across the tops, and finish with a touch of flaky salt.
# Notes:
01 -
Thicker raspberry compote works better because thinner ones might flow off the cookies.
02 -
If you can't find cassonade, turbinado or granulated dark brown sugar will work too.