Mexican Chocolate Cookies with Raspberries
Description
These chocolate-chocolate cookies are funfetti done naturally. Made with delectable Mexican chocolate for deep flavor, freeze dried raspberries for color and a sweet-tart addition, and millet for crunch and a nod to sprinkles; you’re going to love these
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup (5 ounces) chopped dark Mexican chocolate
- 1 ounce bag freeze dried raspberries, lightly crushed (about 1 cup)
- ¼ cup dry millet
Instructions
- Heat oven to 350°F with rack set in middle position. Line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy; scraping down sides of the bowl as needed.
- Add eggs and vanilla and beat at medium speed until combined.
- Add half of the flour mixture to mixer and beat at low speed until nearly combined, add remaining flour mixture and mix until just combined.
- Add chocolate, raspberries, and millet to dough and mix just to combine.
- Working with 3 tablespoons (#20 scoop) of dough at a time, scoop dough onto prepared baking sheets set 2-inches apart.
- Bake 1 sheet at a time until edges are just set and centers are slightly puffed and cracked, 12–14 minutes, rotating sheet halfway through baking.
- Let cookies cool on baking sheet 5 minutes then transfer to wire rack to cool completely.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!