Chocolate Raspberry Truffle Cookies

Ingredients

• 1/4 cup (60 grams) heavy cream
• 5 ounces (142 grams) semisweet chocolate, (finely chopped or chocolate chips)
• 2 tablespoons (40 grams) seedless raspberry preserves or jam
• 1 stick (113 grams) unsalted butter
• 1 cup (200 grams) light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk, (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (143 grams) all-purpose flour
• 2/3 cup (57 grams) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• ½ cup (13 grams) freeze-dried raspberries, (coarsely chopped)
• 1/2 cup (85 grams) milk chocolate chips
• 1/2 cup (85 grams) semisweet chocolate chips
• 2 tablespoons (4 grams) freeze-dried raspberries, (crushed*)

Steps

1. 1

   In a microwave safe measuring cup, combine the cream and chocolate. Microwave for 30 seconds, then stir. Continue microwaving in short bursts until the chocolate is just melted. Stir in the preserves until combined.

2. 2

   Refrigerate for 1 hour while you make the dough, or until it’s solid enough to scoop.

3. 3

   In a microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the freeze-dried raspberries and both chocolate chips with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it chills.

4. 4

   Wrap the dough well in plastic and refrigerate for 1 hour, or up to 48 hours.

5. 5

   Remove the ganache from the fridge and scoop into fifteen scant 1-tablespoon sized balls. Freeze while the dough chills.

6. 6

   Preheat the oven to 375°F.

7. 7

   Using a large spring-loaded scoop, drop fifteen balls of dough onto a parchment lined baking sheet, each about 3-tablespoons in size. If your dough is too cold and firm, allow it to warm up slightly before scooping.

8. 8

   Flatten each ball of dough and place a ganache ball in the center. Cover in the dough, leaving some ganache peeking out.

9. 9

   Bake for about 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with crushed freeze-dried raspberries. Cool completely on pan before serving.

10. 10

    Cookies can be stored in an airtight container at room temperature for up to 3 days.