Make the raspberry compote that goes inside the cookies.
Melt the butter completely.
In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Place the portions on the baking sheet, press a well into the center of each, add about 30g of raspberry compote, and wrap the dough around it.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Tips
You can make the raspberry compote with the Raspberry Compote recipe.
Raspberry Chocolate Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 380g
- cocoa powder 120g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- raspberry compote 200g
Instructions
1. Preheat the oven to 200°C.
2. Make the raspberry compote that goes inside the cookies.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
8. Refrigerate the dough for 30 minutes to rest.
9. Divide the rested dough into 180–200g portions.
10. Place the portions on the baking sheet, press a well into the center of each, add about 30g of raspberry compote, and wrap the dough around it.
11. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/raspberry-chocolate-cookie/
Hong's Recipe