This variation on the traditional chocolate crinkle cookie is utterly addicting because to the addition of freeze-dried raspberries, which can be obtained at natural food markets and well-stocked grocery stores. I started with the Chocolate Crinkles II recipe from Allrecipes, then added berries to it to add color and flavor.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 40 mins |
| Servings: | 13 |
| Yield: | 26 cookies |
Ingredients
- 1 ½ cups freeze-dried raspberries, divided
- 2 cups white sugar
- 1 cup unsweetened cocoa powder (not Dutch-process)
- ½ cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 eggs
- 2 cups flour
- ½ cup confectioners’ sugar
Instructions
- Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
- Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put confectioners’ sugar in a small bowl; put remaining powdered raspberries in another small bowl.
- Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
- Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 172 mg |
| Sugars | 36 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great for us raspberry-chocolate combo lovers! Very easy and the raspberry flavor was tangy, but did not take over the cookie taste. I refrigerated the dough overnight and although it was still quite sticky, I had little trouble working with it using a small cookie scoop and knife. I also mixed 1/2 confectioner’s sugar and the remaining 1/4 cup dried raspberries for the coating, rather than coating separately. 12 minutes was perfect in my oven. Crispy on the outside and chewy inside. Absolutely delicious!
I had dried cherries I needed to use up so I substituted them for the freeze dried raspberries. It didn’t work. They would not stay in a ball and came out of the oven as cookies. They still tasted good, but not worth the time and mess.
Marvelous, absolutely marvelous! Just a bit sticky making into balls, but worth it. I put 53 on parchment lined sheets. First batch cooked 10 min, 2nd cooked for 11 min which was better in my oven. Perfect mix of chocolate & the twangy raspberry powder.
These were very tasty. In case you’re wondering how much of the freeze-dried raspberries to buy, I found 1.25 ounces of freeze-dried raspberries was enough for the 1 1/2 cups.
I think this needs double acting baking powder, since you have to let it rest. I found these to be too dense, I did not roll in raspberry powder as I accidentally threw it out. They are just ok. Work to result ratio is too high
We enjoyed these. I made them as directed, we thought they had a good chocolate flavor and a bit of tang from the raspberries countered the sweet cookie nicely.
This recipe was incredible! I used freeze dried strawberries because that’s what I found. The strawberry flavor wasn’t strong, and I’ll probably use more freeze dried strawberries next time without crushing all of it. But I will definitely make these again!
I really wanted to like this recipe, they looked so pretty in the magazine. Living in Vermont, I had to mail order the freeze dried raspberries! This dough was really dry! I hoped when I put it in the refrigerator that it would settle down and the flour would absorb the little liquid there was. But alas, the next day when I took out the dough, it was a mass that crumbled like beach sand when I tried to touch it. I managed to make two test cookies, baked them, and they were extremely dry and unpleasant, and the raspberry flavor was masked by the strong chocolate. Perhaps there was too much cocoa powder (and no, I did not use Dutch processed), or just not enough liquid. What I will do is make my regular chocolate crinkle cookie recipe and roll in some of the expensive raspberry powder I created!