Recipe: Double Chocolate Raspberry Cookie Sandwiches (GF)
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Recipe Yield: 2 dozen sandwich cookies Recipe by: RosemaryWhisk.com
Chocolate and raspberry - the dynamic flavor duo meets a duo of cookies and a swirl of tart and fresh raspberry buttercream. This Double Chocolate Raspberry Cookie Sandwich is more spectacular than you could even imagine!
Filling Ingredients:
Raspberry Puree:
1 cup raspberries, fresh or frozen
1 Tablespoon granulated sugar
1 Tablespoon water
½ lemon, juice and zest
Buttercream:
1 cup butter (2 sticks)
3 ½ cups powdered sugar
1 lemon, juiced
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1-2 Tablespoons heavy cream, if needed
Cookie Ingredients:
1 cup unsalted butter, softened
2 cups brown sugar, packed
2 eggs, room temperature
1 Tablespoon vanilla extract
⅔ cup Videri Cocoa Powder, sifted
2 cups gluten free flour blend (without xanthan gum) or all purpose flour*
1 teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup freeze dried raspberries
1 cup Videri Snackin’ Chocolate ((IN STORE ONLY!))
Cookie Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and brown sugar together until creamy, about 1-2 minutes. Don’t mix for too long - this will incorporate too much air, and the cookies will end up very flat.
Add the eggs, one at a time, mixing fully in between. Add the vanilla. Mix until combined.
Add the cocoa powder, flour, xanthan gum, baking soda, and salt and mix until just combined. Fold in the freeze dried raspberries and snackin’ chocolate pieces, being careful to not crush all the berries.
Scoop into 2 Tablespoon balls using a spoon or a cookie scoop. Place on prepared baking sheet and bake for 9-11 minutes, or until set on the edges but not fully cooked in the middle. (Don’t over-bake the cookies - they will continue to cook on the pan as they cool.)
Allow cookies to cool for 5 minutes before transferring from the pan to a cooling rack to cool completely.
Buttercream & Assembly Instructions:
Prepare the raspberry puree: combine raspberries, sugar, water, lemon juice and zest in a small saucepan over medium-low heat. Bring to a simmer and cook slowly, stirring often until all berries are soft and mixture is bubbling, about 5 minutes.
Once the mixture has thickened, remove from the heat and strain out the seeds with a fine mesh sieve. Stick the puree in the fridge to chill while making the buttercream.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat for 2 minutes. Add the powdered sugar and mix on medium speed for 5 minutes, until light and fluffy. Add lemon juice, vanilla, and salt - adjust to your desired consistency with heavy cream. Add in about half of the cooled raspberry puree and whip until combined, add more depending on color and desired flavor.
Transfer the buttercream into a piping bag (or a plastic bag) with a large star piping tip and pipe a swirl of buttercream on one cookie. Sandwich together with another cookie and enjoy. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Notes:
Not in need of a gluten free recipe? Simply swap the gluten free flour for 2 cups of all purpose flour and omit the xanthan gum.
If you can’t get your hands on our (in-store only) “Snackin’ Chocolate,” we suggest using our Baking Chocolate or a chopped 70% Classic Dark Chocolate Bar, along with an additional ½ teaspoon of salt.
For a less-sweet option, feel free to use an Italian buttercream recipe (like this one) with raspberry puree added in.
Recipes adapted from and with thanks to: Broma Bakery (cookie) and Rosemary Whisk (buttercream.)
Recipes and Photos Courtesy of Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)
