Chewy Chocolate Raspberry Cookies
I found this recipe and reckoned with the combination of chocolate and raspberries my husband was bound to love them.
They were so simple to make, as all good cookies are. They are more “grown up” cookies as they are not as sweet as many cookies are.
Chewy Chocolate-Raspberry Cookies
- 1/2 cup raspberry preserves
- 1 cup sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven to 350. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don’t spread out when baking). Bake for 10 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of ice cream.