I hope you all remember when I warned you a few days ago about all of the berries coming your way on the blog. I wasn’t kidding around. It’s the height of berry season and I’m in heaven!
I have been spending a lot of time recently filling our deep freeze with them and it’s looking pretty good. I’m thinking we may have enough soon to get us through the winter without being completely starved for berries. Geez, I feel like a squirrel storing acorns, but I can’t help it. I have an obsession with berries. Call me crazy if you like but I think I’d choose fresh berries over chocolate at every opportunity. I can eat my weight in them and I hate being without them for months at a time. We buy our produce on a very local and seasonal scale so when the berries are over that’s it, unless you have planned ahead. You can buy them frozen but the prices are ridiculous and the quality is never as good.
Now I may prefer berries to chocolate, but that doesn’t mean I don’t have an almost equal love for chocolate. Oh, and when you put the two of them together……amazing! And if you involve ice cream and cookies in this delicious equation then you’re looking at a pretty over the top dessert!
These were a creation of the moment, guys. I really didn’t put much thought into them at all. I’m making chocolate chip cookies while staring at a crate of fresh raspberries that I need to sort and then they somehow find their way into the cookies. Then I remember that there’s some ice cream in the freezer that I wanted to use and, voila!, raspberry chocolate awesomeness is born!
I love it when this happens. Don’t get me wrong, I put a lot of thought, time, and effort into planning recipes most of the time. It’s just that small percentage of instances that are spontaneous, the thoughtless epiphanies, they always seem to be the best! So I’m hoping you get the chance to try these and they just so happen to be perfect for Valentine’s Day!
- 1 cup butter (1 stick), softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
- 1/2 fresh raspberries
- 1/2 cup frozen raspberries
- chocolate ice cream (if you'd like to make it you can try the chocolate ice cream I used for this recipe)
- additional fresh raspberries (optional)
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer. Scrape sides of bowl and add eggs; beat until fluffy. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Stir in chocolate and fresh raspberries (don't worry when they smash, that's the "swirl" part).
- Line a cookie sheet with parchment and roll dough into balls, about 2 inches in diameter, and place about 3 inches apart on baking sheet. Divide each ball in half and press each half down slightly to form a tall disc. Top one half with a few frozen berries and place second half on top and press down over berries. Top with a few more berries and press into dough.
- Bake for 10 - 12 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes then place in freezer for about 1 hour.
- When cookies are cold, assemble sanwiches by spreading chocolate ice cream in between the down sides of two cookies and press them together. If desired, press fresh raspberries into ice cream around the sides.
- Serve immediately or freeze until ready to serve.