by Sarah Steimer
- 2 cups flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 12 oz bittersweet chocolate chips
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp instant coffee or espresso powder
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened but still cool
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups white chocolate chips
- 1 1/2 cups of raspberries, fresh or frozen
Sift together the flour, cocoa, baking powder and salt in a medium bowl.
Melt the chocolate chips in a double boiler then set aside. In a small bowl beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder in and let dissolve.
Beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined. Reduce the speed to low and gradually beat in the egg mixture until incorporated. Add the melted chocolate in a steady stream and beat until combined. Scrape the bottom and sides of the bowl with a rubber spatula.
With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Stir in the white chocolate chips and raspberries by hand. Cover with a towel and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes (this is very important!).
Scoop the dough onto baking sheets with a large spoon or an ice cream scoop, spacing the dough about 1 1/2 inches apart. Bake at 350 degrees for about 15 minutes or until the edges are firm and the center is still soft.
Makes about 42 cookies.
Recipe from: Sarah Steimer (using this recipe as a base)
Photo: Sarah Steimer
*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.