Chocolate Raspberry Truffle Cookies

Discover Chocolate Raspberry Truffle Cookies. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/4 cup (60 grams) heavy cream ↔ Replace
• 5 ounces (142 grams) semisweet chocolate, (finely chopped or chocolate chips) ↔ Replace
• 2 tablespoons (40 grams) seedless raspberry preserves or jam ↔ Replace
• 1 stick (113 grams) unsalted butter ↔ Replace
• 1 cup (200 grams) light brown sugar ↔ Replace
• 1 large egg, at room temperature ↔ Replace
• 1 large egg yolk, (at room temperature) ↔ Replace
• 1 teaspoon vanilla extract ↔ Replace
• 1 cup plus 2 tablespoons (143 grams) all-purpose flour ↔ Replace
• 2/3 cup (57 grams) natural unsweetened cocoa powder ↔ Replace
• 1 teaspoon baking soda ↔ Replace
• 1/2 teaspoon fine sea salt ↔ Replace
• ½ cup (13 grams) freeze-dried raspberries, (coarsely chopped) ↔ Replace
• 1/2 cup (85 grams) milk chocolate chips ↔ Replace
• 1/2 cup (85 grams) semisweet chocolate chips ↔ Replace
• 2 tablespoons (4 grams) freeze-dried raspberries, (crushed*) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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