I like baking more and more with my daughter, who has just turned 2.
Not that she is of great help in the making of pastries, even if she often wants to give me a hand (or a hand in the dough, it depends ...), but she is especially in full discovery of different sweet flavors.
And as the expression “dogs don't make cats” says, I would say that she has the same love as her mother for chocolate!
On this sweet afternoon, I chose to introduce him to the association of two ingredients that I love: chocolate and raspberries, assembled in a soft cookie to enjoy with a good glass of milk.
(Ok, ok, raspberries are not the season, yes, but they are frozen. Something to enjoy all year round ...)
Cookies x12 (big cookies for big gourmets ...)
- Preheat the oven to 180 ° traditional heat.
- In the bowl of the food processor, beat 125g of soft butter, 160g of brown sugar, 1 whole egg beaten beforehand and 1tsp of liquid vanilla extract.
- Gradually, incorporate 180g of flour, 35g of bitter cocoa powder and 1tsp of baking soda, mixing between each addition.
- Finally add 100g of coarsely chopped dark chocolate (the famous "chunks") and then 125g of raspberries. At this time, do not mix too much so as not to break the raspberries too much.
- Place small balls of dough on a baking sheet covered with baking paper. Space them about 5cm apart and flatten them slightly with your hand.
- Bake for 15 minutes. Let cool on the baking sheet for a few minutes then on a wire rack.