Wednesday, June 10, 2009

Easy Chocolate Raspberry Truffle Cookies for Chaotic June Days

It's a crazy hectic busy time of the year for me. I’m traveling frequently, prepping fresh fruit for storage, enjoying the weather outside, and heading off to Boston Thursday for the International Food Photography Conference. To say I’m a little behind is an understatement!

My poor blog is suffering as a result of my frenzied life. I’ll do my best to write as I go, and hope you’ll forgive my lack of appearance a bit around foodie blogland. Come fall I’ll be trapped inside due to the Northern Idaho frigid weather and be my old self again.

I want to say thank-you to my Dad for the first class ride to Boston and back! I have no idea what it’s like to be in first class, but I’m guessing I’ll enjoy it. I really appreciate the help.

Since everything is going at high speed I’ve streamlined my cooking and baking. Nothing complicated has come out of my kitchen lately and this cookie is an example of that. I used my standard chocolate cookie batter and added a fun food product I found in the baking aisle: Dark Chocolate Raspberry Crème baking pieces by Hershey’s.

Chocolate Raspberry Truffle Cookies
2 sticks (1 cup) unsalted butter, room temperature
1 ½ cups granulated sugar
2 eggs
1 Tablespoon real vanilla extract
½ teaspoon white vinegar
2/3 cup cocoa powder
¼ teaspoon salt
¾ teaspoon baking soda
2 cups all-purpose flour
1 package Hershey’s Dark Chocolate Raspberry Crème Baking Pieces

1. Melt 1 stick of the butter in a skillet over medium heat until deep golden. Set aside and cool for 10 minutes.

2. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

3. In a stand mixer, cream together the melted butter, softened butter, and sugar until fluffy. Add the eggs, vanilla extract, and vinegar and beat until well combined. Next, add the cocoa powder, baking soda, and salt and mix until combined. Add the flour and beat on low speed just until incorporated, be careful not to over mix.

4. Remove the bowl from the stand mixer and stir in the baking pieces.

5. With a standard (size 50) cookie scoop or 1 Tablespoon, scoop the dough onto the cookie sheets about 2 inches apart. Bake for 9 to 10 minutes until no longer wet looking. Remove from the oven and let the cookies rest on the baking sheet for 3 minutes. Move to a cooling rack to finish cooling.

Notes: Melting half the butter in a skillet is optional. The cookies turn out well with 1 cup of softened butter too.

Recipe by Laura Flowers


Donna-FFW said...

These cookies are looking absolutely delicious to me right now. Id love some with my hot coffee. I am a dunker. Lovely!

Risa said...

These cookies look great. I have never seen the Hershey’s Dark Chocolate Raspberry Crème Baking Pieces so I will be keeping my eye out for them. Have fun in Boston.

Patricia @ ButterYum said...

Oh my... these look very, very dangerous!

PS - I had to sneak into your kitchen to pay you back for the time you snuck into mine (and left with all the goodies) :).

Patricia @ ButterYum said...

Oops, forgot to mention, have a great time at the conference - you'll love 1st class. The first time I flew in it I felt a little guilty, but the comfort, room, and pampering quickly outweighs any such feelings - have a blast!

Oh, and one last thing, if you think your blog is suffering in any way shape or form, you're nuts!

Mary Bergfeld said...

Enjoy the conference. I'll enjoy these delicious cookies. Have a wonderful day.

Esi said...

The cookies look great! Have a great time at the conference. You'll love first class for sure :)

Laura said...

These cookies look delicious! I will now be on the look out for these hershey baking chips!

Pink Little Cake said...

Yummyyyyyyyyyyyy!!! Have a great time in the conference, when you get back a have a question for you. First class?? you are a lucky girl, bring us a lot of pictures.

Unknown said...

oh that looks delicious! if only i can get my hands on a bag of those....

Jeanine - The Baking Beauties said...

Oh wow, those cookies look fantastic! I wonder why Canada never gets all the fun chocolate products you guys do...I'm still looking for cinnamon baking chips! :P
Hope you have a FANTASTIC time in Boston, sounds like a great adventure in itself! Enjoy 1st Class! :)

Mrs D said...

These look delicious and so very easy - my kind of treat! :-)

Tammy said...

Extremely yummy! This is a great idea for using those tasty candies, if I can ever save enough to make it into the cookies.... Hope you enjoy the conference (sounds like fun) and first class.

Deborah said...

Oooh, I need to look for those baking pieces, because these sound delicious!

Marta said...

YAY for you going to the conference! Bring back all the details, I'm dying to know how it all goes down! If boston wasn't a $800 plane ride away, I'd totally go as well!!! Good luck :)
these cookies looks lovely!

chocolatecup said...

this loooks great!:) i will be on a lookout for those great pieces too!:)

Tiny's Treats said...

I used to make these cookies they are awesome but the last time I had planned to make them the store no longer had the chips and I couldn't find them on the Hershey's website. Where did you find your raspberry chips?

Olga said...

This sounds crazy good! Especially the dark chocolate.

The Cooking Photographer said...

Thank-you so much for the comments!

lesley said...

Hi Laura,
I too can't remember the last time I sat down for 5 minutes! Just have to set some quality time aside, (I keep saying that lol)
I'm going to give these a go, it's my daughter-in-law's birthday this month, so she'll love 'em :0)

Anonymous said...

Oh God, those look absolutely delicious!

Dana Fallentine said...

Ohh.. la la! Chocolate & raspberry anything makes my mouth water! Yummy, yummy!

Jamie said...

Ah, now I understand the First Class! Thanks Dad!

I haven't been here to visit for a bit - I know what hectic is! Our move is looming on the horizon! These cookies look fab. Add one more to my "make" list. Yum!

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