Ingredients
Raspberry Ganache Filling
- 1/4 cup (60 grams) heavy cream
- 5 ounces (142 grams) semisweet chocolate, finely chopped or chocolate chips
- 2 tablespoons (40 grams) seedless raspberry preserves or jam
Cookies
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (13 grams) freeze-dried raspberries, coarsely chopped
- 1/2 cup (85 grams) milk chocolate chips
- 1/2 cup (85 grams) semisweet chocolate chips
Topping
- 2 tablespoons (4 grams) freeze-dried raspberries, crushed
Instructions
- Make the ganache filling: In a microwave-safe measuring cup, combine the heavy cream and semisweet chocolate. Microwave for 30 seconds, then stir. Continue microwaving in short increments of 10-15 seconds until the chocolate is just melted. Stir in the seedless raspberry preserves until fully combined. Refrigerate the mixture for 1 hour, or until solid enough to scoop.
- Make the cookie dough: In a microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Whisk in the light brown sugar until smooth. Allow the mixture to cool until just warm to the touch. Whisk in the whole egg, egg yolk, and vanilla extract until completely smooth and well combined. With a rubber spatula, stir in the all-purpose flour, cocoa powder, baking soda, and sea salt until incorporated. Fold in the coarsely chopped freeze-dried raspberries, milk chocolate chips, and semisweet chocolate chips. The dough will appear slightly greasy and sticky but will firm when chilled.
- Chill the dough: Wrap the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours for deeper flavor development. While chilling the dough, remove the raspberry ganache from the refrigerator and scoop into fifteen scant 1-tablespoon sized balls. Place the ganache balls in the freezer to firm up while the dough chills.
- Assemble and bake: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a large spring-loaded scoop, portion out fifteen balls of cookie dough, about 3 tablespoons each. If the dough is too firm, let it sit at room temperature briefly to soften for easier handling. Flatten each dough ball on the baking sheet, place a frozen ganache ball in the center, and fold the dough around the ganache, sealing it completely but allowing a little ganache to peek out. Bake the cookies for approximately 9 minutes or until they are just set but still soft. Immediately after removing from the oven, if desired, use a large round cookie cutter to reshape cookies into perfect circles. Sprinkle each cookie with crushed freeze-dried raspberries while still warm to lightly adhere. Allow cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
Notes
- To make scooping easier, chill both the cookie dough and ganache balls well before assembling.
- Use high-quality chocolate for the best flavor impact in both the ganache and cookie chips.
- If you prefer, you can substitute seedless raspberry preserves with fresh raspberry puree strained to remove seeds.
- Allow cookies to cool fully before stacking or storing to prevent sticking.
- Freeze assembled unbaked cookies for longer storage; bake directly from frozen, adding a couple minutes to bake time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
