Dark Chocolate and Raspberry Cream Cheese Chewy Cookies 96.000

Deb Lindsey for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

This recipe produces a batch of cookies that are chewy and rich-tasting, although they are relatively low in fat.

The raspberry and chocolate doughs are fairly soft. If you have problems scooping them or forming the marbled dough, refrigerate them for 30 minutes to firm up. And there's a lot of handwork involved, so deputize someone in the kitchen to help you.

Make Ahead: The unmarbled doughs can be frozen (separately, wrapped in plastic wrap and sealed in a freezer-safe zip-top bag) for up to 1 month; defrost in the refrigerator overnight. The cookies can be stored in an airtight container at room temperature for up to 5 days; after that, they lose their softness.

Where to Buy: Chocolate extract is available at specialty cooking stores, some upscale grocery stores and online. If you can't find it, substitute 2 teaspoons of vanilla extract. Raspberry extract is available on the baking aisle of large supermarkets.


Servings:
96 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 96 cookies

Ingredients
  • For the raspberry cookie dough
  • 1 1/4 cups (6 ounces or 170 grams) fresh or frozen raspberries
  • 1 1/2 cups plus 2 tablespoons (325 grams) granulated sugar
  • 6 tablespoons (3/4 stick;85 grams) unsalted butter, at room temperature
  • 2 ounces (57 grams) cream cheese, at room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons raspberry extract (see headnote)
  • 1 teaspoon balsamic vinegar
  • 1 large egg, plus 1 large egg yolk
  • 3 1/4 cups (375 grams) flour
  • For the chocolate cookie dough
  • 12 tablespoons (1 1/2 sticks; 170 grams) unsalted butter, at room temperature
  • 4 ounces (115 grams) cream cheese, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) packed dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons chocolate extract (see headnote)
  • 1 teaspoon balsamic vinegar
  • 1 large egg plus 1 large egg yolk
  • 1 cup (110 grams) natural cocoa powder (not Dutch-process)
  • 2 1/3 cups (280 grams) flour
  • For assembly
  • 1 cup (200 grams) granulated sugar, for rolling

Directions

For the raspberry cookie dough: Preheat the oven to 350 degrees and line several baking sheets with parchment paper or silicone liners.

Combine the raspberries and 2 tablespoons of the sugar in a small saucepan and cook over medium heat, crushing the berries with a potato masher or the back of a wooden spoon and stirring constantly, until the berries have broken apart. Cook for about 5 minutes, until the mixture darkens a bit and thickens to form a jam. Remove from the heat.

Combine the butter, cream cheese, baking powder, baking soda, salt and the remaining 1 1/2 cups of sugar in the bowl of a stand mixer or handheld electric mixer. Beat for about 3 minutes on medium speed, until light and fluffy. Stop to scrape down the bowl.

Add the raspberry extract, vinegar and egg; beat on medium speed until well incorporated. Stop to scrape down the bowl. Add the egg yolk, beating until incorporated, and then the cooled raspberry jam, scraping down the bowl between additions.

Add the flour; beat on low speed until the dough starts to absorb some of it. Increase the speed to medium; beat until the flour is completely incorporated. Transfer the dough to a separate bowl, cover and refrigerate (to firm it up) while you make the chocolate cookie dough.

For the chocolate cookie dough: Combine the butter, cream cheese, both sugars, baking soda and salt in the mixer bowl (no need to clean it). Beat for 2 to 3 minutes on medium speed, until light and fluffy. Stop to scrape down the bowl.

Add the chocolate extract, balsamic vinegar and egg; beat on medium speed until incorporated. Stop to scrape down the bowl, then add the egg yolk and beat (medium speed) until incorporated.

Reduce to low speed; add the cocoa powder and beat until the dough starts to absorb some of it. Increase the speed to medium; beat until completely incorporated. Add the flour and beat, starting on low speed and then increasing to medium until incorporated.

For assembly: Pour the granulated sugar into a small bowl.

Pinch off about 1 teaspoon of the chocolate dough and roll it into a ball. Repeat with another teaspoon of chocolate dough. Then do the same with the raspberry dough, so that you have 4 balls of dough. Line them up in a row, alternating chocolate, raspberry, chocolate, raspberry. Now squish them together and roll the whole thing into a ball. The ball should look like marbled dough. Roll the ball in sugar and place it on the baking sheet.

Repeat with the remaining dough to form a total of 96 marbled balls of dough, spacing them about 2 inches apart on the baking sheets. Bake (middle rack) one sheet at a time for 13 to 15 minutes, until the edges of the raspberry part of the cookies start to look golden; do not overbake. Let the cookies cool on the baking sheets for 4 to 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough, making sure the baking sheets have cooled before using them again.

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Recipe Source

Adapted from "Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More," by Irvin Lin (Houghton Mifflin Harcourt, 2016).

Tested by Jane Touzalin.

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