Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring
- ½ cup heavy cream
- ¾ cup dark or white chocolate chips, finely chopped
- 1 tablespoon butter (optional)
- Freeze-dried raspberries
- Chocolate squares
- Heart sprinkles
- Melted white chocolate for drizzling
Instructions
- In separate mixing bowls, cream together softened butter and sugars for both cookie doughs until light and fluffy.
- Beat in one egg and one teaspoon of vanilla extract into each bowl.
- Gradually add dry ingredients—flour, cocoa powder for chocolate dough; flour and raspberry powder for pink dough.
- Cover the doughs with plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Scoop dough into balls and place on lined baking sheets, pressing wells into the centers.
- Bake for 10–12 minutes until just set, then cool completely.
- For ganache, heat heavy cream until hot but not boiling; pour over chopped chocolate chips and stir until smooth.
- Fill cooled cookie centers with ganache and decorate as desired.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg