Macaroni and Cheese…Peanut Butter and Jelly…Pancakes and Syrup…these are all beloved food combinations. But perhaps the best food combination (ever) is dark chocolate and raspberry. It’s amazing, for real.
I had been wanting to make a dessert that combined the flavors of dark chocolate and raspberry for a while now, so when my friend suggested we bake something together before I go back to school, I had the perfect thing in mind: Double Dark Chocolate Raspberry Cookies.
When I made my Mint Chocolate Chip Cookies, I added a bit of mint extract to the cookie dough (plus some green food coloring), and they came out great. So for these cookies, I figured we could make regular double dark chocolate cookie dough but add a secret ingredient (raspberry extract) to get the desired effect. We used this recipe for the cookie dough, which happens to be a copycat recipe from Levain Bakery, which is a coincidence because I have eaten a cookie from Levain bakery before and, that said, these actually do taste similar to the originals. We added one teaspoon of raspberry extract to the recipe, and though there was a nice hint of raspberry flavor in the cookies, next time I am either 1) adding a bit more raspberry extract, 2) adding bits of real raspberries (as per my dad’s suggestion), or 3) both of the above. Who am I kidding…I’ll definitely end up doing option 3.
All in all, these cookies are amazing (with or without the raspberry extract) and I definitely recommend them to anyone who loves all things chocolatey. They’re moist and rich and almost a little bit cake-like (but in the best way possible). I like my regular chocolate chip cookies chewy, but these are the perfect texture for the double dark chocolate cookies. Enjoy the pics!