Raspberry Cream Chocolate Cookies
Ingredients
- 1 1/4 cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed and chilled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 cup Fresh Raspberries
Instructions
- Preheat oven to 350 ℉.
- 2. Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
- 3. Add the butter and sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
- 4. Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch heart shaped cookie cutter.
- 5. Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
- 6. In the bowl of a standing mixer or with an electric mixer, beat the heavy cream, powdered sugar and raspberries on high until light and fluffy.
- 7. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.
Nutrition
Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Cholesterol: 35mg | Sodium: 110mg | Fiber: 2g | Sugar: 12g
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