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
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