Chocolate Raspberry Crinkle Cookies
Makes 24–26 cookies
| prepPreheat oven to 350°F / 177°C | |||||||
| prepLine large baking sheets with parchment paper or silicone baking mats | |||||||
| 113 g unsalted butter, softened to room temperature | Cream butter, oil & sugars until fluffy, 3 min | Beat in egg & vanilla | Beat dry mix & preserves into wet, chill 3 hr | Rest dough 10–20 min at room temperature | Scoop dough into balls, coat in raspberry-sugar | Bake 350°F / 177°C, 12–14 min | Cool 10 min on sheet, transfer to rack |
| 1 Tbsp vegetable oil, avocado oil, or olive oil | |||||||
| 100 g granulated sugar | |||||||
| 100 g packed light or dark brown sugar | |||||||
| 1 large egg, at room temperature | |||||||
| 1 tsp pure vanilla extract or raspberry liqueur (such as Chambord) | |||||||
| 188 g all-purpose flour (spooned & leveled) | Whisk flour, cocoa, baking soda & salt | ||||||
| 56 g unsweetened natural cocoa powder | |||||||
| 1 tsp baking soda | |||||||
| 1/8 tsp salt | |||||||
| 100 g raspberry preserves | |||||||
| 90 g confectioners' sugar | |||||||
| 13 g freeze-dried raspberries | Grind raspberries to powder, sift & mix with sugar | ||||||
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