Description
Delicious filled cookies with a cocoa-forward chocolate base and a delicate pink cookie, filled with glossy ganache and topped with freeze-dried raspberries for a striking dessert.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup (113 g) unsalted butter, softened (Pink Dough)
- ½ cup (100 g) granulated sugar (Pink Dough)
- ½ cup (100 g) brown sugar (Pink Dough)
- 1 large egg (Pink Dough)
- 1 teaspoon vanilla extract (Pink Dough)
- 1½ cups (190 g) all-purpose flour (Pink Dough)
- ½ teaspoon baking soda (Pink Dough)
- ¼ teaspoon salt (Pink Dough)
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring (Pink Dough)
- ½ cup (120 ml) heavy cream (Ganache)
- ¾ cup (130 g) dark or white chocolate chips, finely chopped (Ganache)
- 1 tablespoon (14 g) unsalted butter (optional, Ganache)
- Crushed freeze-dried raspberries (for topping)
- Small chocolate squares (for topping)
- Heart sprinkles (for topping)
- Melted white chocolate (for drizzling)
Instructions
- Soften the butter until it’s easy to work with, then beat it with granulated and brown sugar until light and fluffy.
- Add the egg and vanilla extract; mix until combined.
- For chocolate dough, sift together flour, cocoa powder, baking soda, salt, and espresso powder. For pink dough, whisk together flour, baking soda, and salt. Fold the dry ingredients into the respective wet mixtures.
- If using raspberry powder for the pink dough, fold it in now. Chill both doughs for 30 minutes.
- Preheat the oven to 350°F (175°C) and scoop dough into uniform balls, pressing a well into each ball.
- Bake for 10-12 minutes, ensuring the cookies are set at the edges but still soft in the center.
- Once baked, re-press the centers again to form wells and cool completely on a wire rack.
- For the ganache, heat heavy cream until simmering, pour over finely chopped chocolate, and stir until smooth. Add butter if desired for extra sheen.
- Fill the cooled cookie wells with ganache and add toppings immediately.
- Let the ganache set at room temperature before serving.
Notes
These cookies can be stored in a single layer at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, ganache, Valentine's Day, dessert, baking