http://sweetpeaskitchen.com/2012/06/raspberry-chocolate-cookies/
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Raspberry Chocolate Cookies
YIELD: 2 1/2 dozen PREP TIME: 15 minutes COOK TIME: 10 minutes
Ingredients:
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
3/4 cup packed light brown sugar
2 large eggs
1/4 cup fresh raspberries (3 teaspoons of puree)
1 cup turbinado or demerara sugar (for rolling)
Directions:
Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt; set aside.
Place the raspberries in a blender or food processor and pulse until smooth. Pour puree through a fine mesh strainer into a bowl, pressing on solids with back of a spoon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl then add the egg and raspberry puree (about 3 teaspoons of puree) and beat until well combined.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Place the 1 cup sugar for rolling in a shallow bowl.
Roll a heaping tablespoon of dough into a 1 1/2-inch ball between moistened palms, roll the ball in sugar, and then place it on the prepared baking sheet.
Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).
Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 3/4 inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until the cookies are puffy and the tops are cracked, but still soft, about 8 to 10 minutes.
Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Store in an airtight container at room temperature.
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