This is one decadent cookie, featuring a creamy raspberry filling sandwiched between two homemade chocolate wafers.
When you think of Valentine’s Day, what is the first treat that comes to mind? For me, it’s chocolate covered strawberries. I adore and love them. However, they don’t package up all that easily and they certainly don’t keep well.
The Anthony Kitchen began as an at-home bakery and last February, I found myself in a brainstorming session trying to come up with a festive Valentine treat to go on the menu. I wanted something outrageously delicious, but also an item I could pack up and easily deliver on the day of love.
Keeping in line with the whole chocolate and fruit thing, I came up with my Chocolate and Raspberry Sandwich Cookies. The cookie begins, as many divine things do, with melted chocolate and butter melded together on the stovetop. Then it’s on the mixing bowl, where the batter is formed.
I bake up my little chocolate wafers until just crispy enough and as the cookies cool, I whip up a raspberry icing consisting of butter, powdered sugar and raspberry jam. It all comes together to create one glorious, Valentine-y masterpiece that’s great for entertaining and absolutely perfect for giving. Please, enjoy.
Chocolate wafer cookies with a homemade raspberry filling.
- 1 cup unsalted butter
- 4 ounces of semi-sweet chocolate finely chopped
- 2 cups all-purpose flour
- 1/2 cup of cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter room temperature
- 2 cups confectioners powdered sugar
- 3 tablespoons raspberry preserves
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
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Preheat the oven to 350° and have ready a sheet pan lined with either parchment paper or a silicone baking mat.
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In a small saucepan over medium heat melt together butter and chocolate, stirring often. Remove from the heat as soon as chocolate has melted and set aside to cool.
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In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda and sea salt. Set aside until ready to use.
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In the bowl of a stand mixer fitted with a paddle attachment, mix together sugar and egg until light and fluffy, about 3 minutes. Add the vanilla extract and mix to combine. With the stand mixer on low, slowly drizzle in the butter and chocolate mixture. Add in the dry ingredients and mix on low until combined.
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Roll about a tablespoon of batter in the palm of your hand and press slightly to flatten. Roll in the sanding sugar and bake 10-12 minutes. Set aside and allow to cool.
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Add the butter, sugar, jam, extract and salt to the bowl of a stand mixer fitted with a paddle attachment. Begin with the mixing on low, and after about 30 seconds increase the speed to medium-high speed and mix until well blended. Alternatively, use a medium-sized mixing bowl and a handheld mixer.
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Once the cookies are cooled, spread on a thin layer of icing across the bottom of a wafer and top it with another wafer. Repeat until all of the cookies have been assembled.
Makes 14 cookies.
This recipe sounds delicious! Could you clarify a bit on the instructions? The ingredient list calls for 1 egg while the directions say, “mix together sugar and egg until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.” Should there be more than 1 egg? I’m going to experiment for now but wanted to check for the future! Thanks!!
No, just one egg! Sorry for the confusion, Rachel!