Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies: available at the San Francisco Food Blogger Bake Sale

by Irvin on May 12, 2011 · 31 comments

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So you may be wondering what I’m actually baking for the San Francisco Food Blogger Bake sale this coming Saturday. Hmm. That’s a good question. And normally I’m someone who pulls something out of thin air at the very last minute, totally making something the day before (or the day of if I can get away with it). But this time I actually thought ahead. You’ll find a number of my baked goods at the bake sale, as I’ve been testing recipes out like a manic crazed mad man in the kitchen (much to AJ’s chagrin) and have finally deemed a few of them worthy of selling. Like these Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies.

Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies

Now everyone should know about the bake sale by now. All proceeds go to Share our Strength which is a nonprofit dedicated to eradicating childhood hunger in the United States. Such an amazing cause. So every single item you buy at the bake sale is totally guilt free. Not very often you get to buy a baked good and actually tell yourself that it’s completely guilt free right?

Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies

And these cookies are pretty darn fantastic if I do say so myself. The cream cheese cuts the sweetness and adds a great bite to the cookie, making them chewier than a normal cookie. The raspberry is fairly subtle, but adds a nice berry fruit flavor to the cookie, while the dark chocolate works well with the berry because who doesn’t like berry and chocolate (well, actually Emily Luchetti really doesn’t like the combination, but I’m going to ignore that fact)? On top of that, it’s rolled in a sandy sugar coating so there’s a little bit of crunch to the cookie.

Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies

I’ve made marbled cookies before. They are super fun to make, but can be a bit time consuming, because you have to make two different doughs and then roll them together in specific way to make them look marbled. But you, my lucky readers in San Francisco, can just saunter over to the 18 Reasons location on Saturday and pick up a bag or two of them easy breezy.

Of course, if you don’t live in San Francisco, I wouldn’t want to deprive you of these glorious treats. So I’ve written up the recipe for you all. It’s not a hard recipe, but it does take a little more time than a normal cookie recipe. That said, they are totally worth it.

Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies

I knew that I had made a great cookie when I had AJ taste test them (he’s my official taste tester, which seems to make him both extremely happy and extremely disgruntled at the same time, go figure), and he took one. Then another one, and then one more. As he stared at the cookies on the wire rack, he said those words that makes me realize that I had successfully made a great cookie. “I. Think….I’ll have Just. One. More.” And he reached down for his fourth cookie. Success!

AJ Eating a Marbled Dark Chocolate Raspberry Cream Cheese Chewy Cookies

And if your curious about what else might show up at the bake sale by me, I’ve got these marble cookies, strawberry & cream chocolate chip cookie (recipe coming soon for it), and I’m tinkering with a really amazing brownie concept right now. Trust me it’s going to be epic. If I can get it work that is. I had grandiose plans to make even more stuff, but this funny little thing called “life” got in the way. Darn it all. Oh well. Let’s hope we raise tons of money! Go Bake Sale!

SF Food Blogger Bake Sale Flyer

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{ 31 comments… read them below or add one }

Rosa May 12, 2011 at 6:19 am

So pretty and extremely tempting! I wish I could take travel to SF and spend my money on such goodies. Marvelous.

Cheers,

Rosa

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Irvin May 12, 2011 at 11:37 am

Thanks Rosa! I wish I could travel to Switzerland and experience some of your amazing goodies. If you ever find yourself in San Francisco let me know. I’d love to get coffee or lunch with you.

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Kelly May 12, 2011 at 8:16 am

Mmmm. Fantastic. I already have my treats in mind for the bake sale in Chicago, but I also have to bake up a care package to send over to the troops through Baking Gals so I’m considering these. Do you think that the cream cheese would make these spoil more quickly. Hmmm…that’s the only thing I am not sure about.

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Irvin May 12, 2011 at 12:11 pm

Hmm. The cream cheese might make it spoil a bit faster. I’d say they have a shelf life of about three days. You might be able to make it last longer by freezing them before mailing them, but I probably wouldn’t recommend these to be the best ones to ship, especially overseas.

Baking Gals is a great project though. Kudos for you for participating. Good luck with the Chicago bake sale!

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Karen May 12, 2011 at 9:30 am

Which step do you put the raspberry jam into the cookie mixture?

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Irvin May 12, 2011 at 11:32 am

Whoops! That would be an important step right? Right after adding the egg yolk. I’ve edited my recipe above. Thanks for pointing that out! So sorry.

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Brian @ A Thought For Food May 12, 2011 at 1:48 pm

I have a love/hate relationship with cookies I have to roll by hand. They tend to be really pretty, but after about 10 minutes of rolling, I’m tired. I guess I need to enlist E to help out.

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Irvin May 13, 2011 at 9:23 pm

I feel your pain. But when I’m in the right mood, rolling cookies become quite zen for me. That said, AJ pretty much never helps me with my baking. I should get on that.

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Lil @ sweetsbysillianah May 12, 2011 at 3:42 pm

oh how i wish i were in SF to buy up these cookies!! they are like my dream cookie… lol! berries and chocolate… love the combo!

hrmm… i have all the ingredients to make these! wouldn’t it be funny if i made them for the NYC bake sale? ;) about how many does this make?

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Irvin May 13, 2011 at 9:24 pm

OMG. If you do, let me know! That would be awesome.

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Phuoc'n Delicious May 12, 2011 at 7:51 pm

I was in SF last year and loved your city soooooooo damn much (it’s pretty similar to Sydney, Australia)! I wish I can be back there to enjoy your bake sale! These cookies look awesome and I love how you created the marblized effect in these cookies and imparting flavour into it. Soooo bookmarking this one down!

Dude you’re awesome!

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Irvin May 13, 2011 at 9:25 pm

Awww thanks! I sort of love making marbled cookies. Super fun.

And it has always been one of my dreams to visit Sydney! Still haven’t made it down there. Maybe one of these days…

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Tara May 12, 2011 at 8:28 pm

Well, the cookies look delicious, but what I REALLY want is the epic brownies! You’re such a tease. ;)

Good luck at the bake sale! The closest one to me is about 3 hours away – not really feasible right now. Someday I hope to get more involved with SOS, especially given that it was founded in Maine, and we’ve got tons of childhood hunger here. I imagine that that ‘someday’ will be when I live closer to one of the metropolitan areas it’s got an active presence in, though. {Sigh.} I do, however, think we’ll be registering for SOS’s Dine Out this year. Every little bit, in every little way, right?

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Irvin May 13, 2011 at 9:27 pm

The epic brownies were a little too cakey. I need to reformulate the recipe, but the flavor ended up pretty good. I’m actually testing a few recipes right now. Once I nail it, I’ll post!

And yes, I think ever little bit counts. One of these days I’m going to do a New England trip and visit you part of the world. All those photos you take make it look gorgeous!

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Lauren at Keep It Sweet May 13, 2011 at 3:01 am

Great choice for the bake sale! What a creative cookie. Love the way it looks and I bet I’d also love the way it tastes:-)

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Irvin May 13, 2011 at 9:27 pm

Aww thanks! It was a fun cookie to make, and AJ, the official taste tester seemed quite happy with them.

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Pat May 13, 2011 at 7:59 am

Ah, you did it again! Brilliant combination of tastes and shades.

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Irvin May 13, 2011 at 9:29 pm

Thanks Pat! You should taste these. I think you’d love them…

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Bill May 13, 2011 at 8:54 pm

Okay, where did this cool iPad interface come from. Love this!!! But not as much as those cookies.

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Irvin May 13, 2011 at 9:34 pm

LOL! Thanks Bill. I just put it up and am working on it still. It’s a 1.0 version of the iPad theme so it has some bugs and it isn’t as customizable as I would like, but it’s fun isn’t it? Glad you like it (and the cookies too).

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justcooknyc May 14, 2011 at 5:30 am

gorgeous. i know we have a sale here in NYC too, but i wish i could stop by your sale and pick up some of these.

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vijitha shyam May 16, 2011 at 4:15 pm

Yay! I bought this last Sat, I love love loved this. Yum!
Gotta try this soon

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Jazmin May 16, 2011 at 7:14 pm

I made these with my sister this weekend! Although our raspberry dough turned out a gorgeous pink, making the cookies look super epic! They’re also really addictive…trying to give them away before I eat all 40. How did yours not turn out pink??

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Malita December 9, 2011 at 7:53 pm

I’d like to make these for a cookie exchange party. How many cookies does this recipe make? Thanks!

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Irvin December 10, 2011 at 3:34 am

Hi there Malita. About 48 cookies, depending on how big you make them. Let me know how people like them when you make them!

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Rae March 28, 2012 at 3:22 pm

I just made these…in Hawaii, ingredients like different flours (I’ve been searching for Mesquite, Sorgum, Xantham Gum, the ohter flours used in your cookie recipes etc. exotic flours) are hard, hard to get. We ship them in from the mainland where you all live! But I substituted some of my last trip’s Trader Joe’s almond meal flour for the dark side cookie & forgot to put unsweetened cocoa powder but it was worth the intermediate steps…my first not-so-easy to make cookie but got rave reviews! Thank you so much, Mr. Lin! Keep creating the delish recipes! When is the recipe book coming out??

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Rae March 28, 2012 at 10:40 pm

Irvin:
These were delicious! You are the King of divine cookie recipes! My friends loved it! I must make this again! Thank you for such innovative recipes! Can one substitute the fruit for strawberries instead of raspberries? What do you think? Raspberries are not as seasonable and reasonable in price as strawberries. Please advise and thanks for the divine recipes!

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Rae April 8, 2012 at 1:21 pm

Hi Irvin:
Thank you for the tips, getting a thermometer for the oven did good; the temp is 350 and I added flour again to this second batch and it came out perfect and cute! Tastes delish! You are a great baker! Mahalo, or thank you, as they say in Hawaii!!!

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Lori becker December 10, 2012 at 7:49 am

ok I am scared just did the raspberry part of the recipie to the “Letter” when I got done mixing it looked like cake batter so I added another 1/2 cup of flour not it looks like thick cake batter did I do something wrong I have been baking for 30+ years it tastes yummy but there is no way I can roll that I will make the chocolate in a bit and we will see may have to put it in a 9×13 and see what happens
lori

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Lori becker December 10, 2012 at 8:35 am

Ok Chocolate is done added 1/2 more flour to this too and it is so sticky that there is no way I can roll this either ………….I am at a loss I do not want to add more flour and come out with hokey pucks …am I to chill the dough first?

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Irvin December 10, 2012 at 10:53 am

Oh gosh! I’m so sorry. I’m not sure what happened! Did you measure the ingredients using cups or by weight? I don’t remember having to chill the dough at all to get them to form balls, but that would certainly help. How soft was your butter and cream cheese when you started? I wonder if they were too soft to begin with!

Again I’m so sorry! I didn’t have any problems developing or baking the recipe…

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