Chocolate Raspberry Crinkle Cookies? These are the most delicious cookies in the world. Chocolate crinkle cookies are usually those with which you can’t go wrong because they’re divinely chocolatey and simply melt when you taste them. Chocolate raspberry crinkle cookies go even further by adding slightly sour, aromatic raspberry to strong flavour of dark chocolate which creates a really special adventure.
For making the dough you will need about half an hour and then you should let the dough rest in fridge over night. The next morning you make small balls, cover them in powdered sugar, and bake them.
Ingredients (for 3 baking trays or approx. 45 pieces)
200 g flour
40 g raw cocoa powder
75 g powdered sugar
80 g unsalted butter/margarine
7 g baking powder
A pinch of salt
165 g baking chocolate
1 tablespoon rum
100 g frozen raspberries, covered in 1 tablespoon powdered sugar
Powdered sugar for cover
Cover the raspberries with powdered sugar and set aside.
Mix flour, cocoa powder, powdered sugar, baking powder, and salt. Add softened butter or margarine, eggs, and rum. Knead the dough.
Melt baking chocolate and add it to the dough. Add the raspberries as well and knead again to get a homogenous (although a very sticky) mixture. Put it in fridge over night or for at least 6 hours.
Take the dough out of the fridge and shape it into small balls which you cover in powdered sugar and put on baking tray, covered with parchment paper. Make sure there’s at least 4 cm of space between each of the balls.
Bake them for 15 minutes on 180 degrees Celsius.
I wish you a merry December baking!