CHOCOLATE, WALNUT AND RASPBERRY COOKIES
Remember those delicious cookies grandma used to make? Well, these ones might be just like them with an extra topping of raspberries. You can use fresh ones if they're in season, but they're just as good with frozen ones if you can't find them at the farmer's market.
Provided by Vlad Popa
Categories Chocolate, Dessert, Fruit & vegetables, Party, sweet, vegetarian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the flour through a sieve and place it in a large bowl.
- Add a pinch of salt and the baking powder. Combine the dried ingredients.
- Next add the chocolate chips, white chocolate, and walnuts in a large bowl. Mix.
- Add the sugar, brown sugar, vanilla extract, and melted butter in a separate bowl. Set your mixer at medium speed and mix until all the ingredients combine.
- Add the egg and mix further.
- Add flour gradually, 1 tablespoon at a time, and mix to incorporate it into the sugar and butter mixture.
- When the mixture becomes thick enough, add the dry chocolate and walnut mix and stir.
- Also add the raspberries and stir gently.
- Preheat the oven to 380°F/190°C.
- Line a baking tray with parchment paper.
- Use a teaspoon to add small quantities of cookie dough on the tray. Allow sufficient space between cookies, about 2 inches (5 cm).
- Bake the cookies for the next 15 minutes.
- Continue until you finish your dough.
Nutrition Facts : Calories 520 calories, Protein 61 grams, Fat 6 grams, Carbohydrate 29 grams
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
CHOCOLATE RASPBERRY MAGIC COOKIE BARS
I wanted a break from the typical magic cookie bar and needed to use up some chocolate grahams and thought all of these flavors would work well together and I had all of the ingredients. It was youth group tested and approved!
Provided by Lisa Mayer Kaelblein
Categories Desserts Cookies Bar Cookie Recipes
Time 1h35m
Yield 18
Number Of Ingredients 8
Steps:
- Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
- Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
- Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 31.4 g, Cholesterol 22.5 mg, Fat 17.5 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 120 mg, Sugar 22.8 g
BLACK WALNUT COOKIES II
this is a very nutty black walnut cookie. A crisp confection that is great on a cold day with a cup of hot chocolate.
Provided by Cynthia
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
- Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 14.8 g, Cholesterol 20.7 mg, Fat 8.8 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 50.6 mg, Sugar 12.1 g
DARK CHOCOLATE WALNUT RASPBERRY COOKIES
Make and share this Dark Chocolate Walnut Raspberry Cookies recipe from Food.com.
Provided by Diamond of Californ
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.).
- Preheat the oven to 350°F . Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.
- Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.
Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 48.7, Carbohydrate 7.9, Fiber 0.2, Sugar 1.6, Protein 0.8
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