Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring
- ½ cup (120 ml) heavy cream
- ¾ cup (130 g) dark or white chocolate chips, finely chopped
- 1 tablespoon (14 g) butter (optional)
- Freeze-dried raspberries
- Chocolate squares
- Heart sprinkles
- Melted white chocolate for drizzling
Instructions
- 1. Cream softened butter with granulated and brown sugars until fluffy. Add eggs and vanilla, mixing until combined.
- 2. Gradually stir in dry ingredients for both doughs separately (chocolate and pink). Chill for 30 minutes.
- 3. Preheat oven to 350°F (175°C). Scoop out dough balls and press wells in the center.
- 4. Bake for 10–12 minutes, re-pressing centers if needed. Cool on wire racks.
- 5. For ganache, heat cream until boiling, pour over chopped chocolate chips; stir until smooth.
- 6. Once cookies are cool, fill wells with ganache and add desired toppings.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg