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.
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?
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.
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.
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!
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!
Raspberry Cookie Dough
6 oz (1 1/4 cups) whole raspberries
1 1/2 cups plus 2 tablespoons (325 g) sugar, divided
2 3/4 cups (375 g) all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (2 oz, 57 g) cream cheese
6 tablespoons (3/4 stick, 85 g) unsalted butter at room temperature
zest of one organic lemon
1 large egg
1 large egg yolk
Dark Chocolate Cookie Dough
2 cups (280 g) all purpose flour
1 cup (100 g) unsweetened natural cocoa powder (not dutch processed)
1 teaspoon baking soda
1 teaspoon sea salt
12 tablepsoons (1 1/2 sticks, 170 g) unsalted butter at room temperature
1/2 cup (4 oz, 113 g) cream cheese (not reduced/fat free) at room temperature
1 cup (200 g) white sugar
1 cup (220 g) packed dark brown sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Plus 1 cup of white sugar to roll cookies in
1. Preheat the oven to 350˚F. Line a baking sheet with a silpat or a piece of parchment paper.
2. Make the raspberry cookie dough by first placing the raspberries and 2 tablespoons of sugar in a small pan on top of the stove. Cook on medium heat, stirring constantly until the berries have broken apart and distintegrated. Cook until the mixture darkens a bit and thickens, about five minutes. Remove from heat.
3. While the raspberry jam cools, place the flour, baking soda, baking powder and salt into a mixing bowl. Take a balloon whisk and vigorously stir the dry ingredients until evenly blended.
4. Place the butter, cream cheese, and remaining 1 1/2 cups sugar together in the bowl of a standing mixer fitted with a paddle attachment. Cream the mixture together on medium speed until light and fluffy, about 3 minutes. Add the lemon zest and the egg and beat on medium speed until incorporated. Repeat with the egg yolk, then cooled raspberry jam, scraping down the sides between additions with a spatula.
5. Add the dry ingredients to the batter and turn the mixer on low, until the dough starts to absorb some of the dry ingredients. Increase the speed to medium until the dough has incorporated the ingredients. Remove the dough and place it in the bowl where the dry ingredients are.
6. Now make the chocolate cookie dough by first placing the flour, cocoa powder, baking soda and salt in another mixing bowl. Take a balloon whisk and vigorously stir the dry ingredients until evenly blended and uniform in color.
7. Place the butter, cream cheese, and sugars together in the bowl of a standing mixer (you can use the bowl that had the raspberry dough in it, don’t bother cleaning it) fitted with a paddle attachment. Cream the mixture together on medium speed until light and fluffy, about 3 minutes. Add the egg and beat on medium speed until incorporated. Repeat with the egg yolk and then the vanilla, scraping down the sides between additions with a spatula.
8. Add the dry ingredients to the batter and turn the mixer on low, until the dough starts to absorb some of the dry ingredients. Increase the speed to medium until the dough has incorporated the ingredients.
9. Pour the extra cup of sugar that you are going to roll the cookies in, into a small bowl.
10. Now pinch off about 1 teaspoon of the chocolate dough and roll it into a small ball. Repeat with another teaspoon of chocolate dough. Then do the same with the raspberry dough, forming two more balls of dough. You should have four balls of dough. Line them up in a row, alternating with chocolate, raspberry, chocolate, raspberry. Now squish them together and roll the whole thing into a ball. The ball should look like marbled dough. Roll them in the sugar and place on the cookie sheet.
11. Repeat with the rest of the dough, forming cookies and placing them about 2 inches apart. Bake for about 13-15 minutes or until the edges of the raspberry part of the cookie start to look golden. Don’t overbake. Let them cool on the pan for about 4 to 5 minutes and then move them too a wire cooling rack to cool further.