“Image this: chocolate, raspberry, and vanilla cookie dough baked collectively to kind a buttery, smooth, and chewy cookie! You’ve acquired the richness of chocolate, the zing of raspberries, and the smoothness of vanilla. Once they mingle collectively, it varieties an exquisite dance of sweetness and tartness. Belief me—as soon as you are taking a chunk, you’ll be hooked.” —Britney Brown-Chamberlain
Raspberry Neapolitan Cookies
Makes about 14 cookies
- 1 ounce (30 grams) freeze-dried raspberries
- 2¼ cups (281 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (170 grams) salted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 tablespoon (5 grams) Dutch course of cocoa powder
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Add freeze-dried raspberries to a meals processor, and pulse till a powder varieties and crumbs are uniform. It’s OK if the seeds don’t utterly break down; this provides texture and chewiness to the cookies. For those who don’t need raspberry seeds in your cookies, sift the powder by way of a fine-mesh sieve to take away them.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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In a medium bowl, whisk collectively flour, baking soda, and salt.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium velocity till easy and creamy, about 2 minutes. Add sugar, and beat till mild and fluffy, about 2 minutes. Scrape down the edges of the bowl, and add the egg, egg yolk, and vanilla. Beat on medium-high velocity till mild and fluffy and eggs are absolutely integrated, about 1 minute. Scrape down the edges of the bowl once more, and add the flour combination. Beat on low velocity simply till mixed, about 30 seconds.
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Divide the dough into three equal parts (about 240 grams every), and place in particular person bowls. Stir the raspberry powder into one portion of dough till it’s absolutely integrated and dough is pink. Stir the cocoa powder into one other portion of dough till it’s absolutely integrated and dough is brown. Go away remaining dough as is.
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Utilizing a 1-tablespoon (about 17 grams) scoop, scoop every portion of dough, and roll into balls. Press collectively one vanilla ball, one raspberry ball, and one chocolate ball, after which roll right into a ball once more. Place about 2 inches aside on ready pans. Repeat the process with the remaining dough balls. (You might need a bit extra raspberry cookie dough, so the previous few cookies could be principally raspberry).
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Bake, one pan at a time, till edges are set and facilities are barely puffed, 10 to 12 minutes. Let the cookies cool on the baking sheet for five minutes previous to eradicating onto a wire rack to chill utterly. Retailer in an hermetic container for as much as 3 days.
