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Raspberry Velvet Cookies

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Raspberry Velvet Cookies

These Raspberry Velvet Cookies made with Valrhona Raspberry 39% and Ivoire 35% chocolate feves are made for snacking. The flavours evoke tangy raspberry and cocoa, with a touch of sea salt. 
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Course Dessert
Servings 0

Ingredients
  

  • 1.5 cups plain flour
  • 2 tbsp Valrhona Cocoa Powder
  • 1 tsp bicarbonate soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  •  3/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1 egg, at room temperature
  • 1 cup Valrhona Raspberry 39% Chocolate Feves, melted
  • 1/2 cup Valrhona Ivories Chocolate Feves, 35%, to garnish

Instructions
 

  • Preheat your oven to 175°C. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined, set aside.
  • Melt butter in a heat proof bowl, stir in raspberry chocolate feves until mixture is melted and smooth.
  • Add melted butter and feves to the dry ingredients, along with the egg and mix to incorporate until the mixture comes together into a smooth ball.
  • Rest cookie dough in the fridge for 20mins.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 3cm apart.
  • Press a white chocolate feve into the top of each cookie, we also added a raspberry feve.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies will continue to set as they cool.
  • Allow the cookies to cool on the baking sheets, before serving.
Keyword Chocolate, cookie, Raspberry, red velvet

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