Tuesday, June 15, 2010

Chewy Chocolate Raspberry Cookies

Time for more dessert! This alone was worth what I paid for the Veganomicon book. My 5 year old adores them and asks for them by name. His favorite used to be chocolate chip but those just don't even compare now. Check the ingredients in your raspberry preserves. Many have high fructose corn syrup. If you don't have almond extract, that's fine. It is equally good without it, even if the flavor s slightly different. Just double the vanilla.


1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
1/2 cup + 2 tbsp unsweetened cocoa
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350*. Lightly grease a cookie sheet. In a large mixing bowl, stir together raspberry preserves, sugar, oil, vanilla, and almond extract. In a separate bowl, sift together the dry ingredients. Add the dry to the wet in 3 batches, mixing well each time. You will need to work it with your hands at the end, as it should be the consistency of playdough. Roll the dough into walnut-size balls and flatten into 2 1/2" disks. Place on a cookie sheet only 1/2" apart (they don't spread much. Bake 10 minutes. Makes about 24 cookies.

As long as you don't over cook these, they stay chewy for a few days. If you make them smaller or larger than the recipe calls for, adjust the baking time by a minute or so in either direction; less for smaller cookies and more for bigger cookies. Share them with your friends and family because if you leave them sitting on your counter, you WILL eat like 10 of them!

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