Dark Chocolate & Raspberry Pizookie

Who doesn’t love chewy cookies ? This recipe is a luxurious treat for anyone with a sweet tooth and a fondness for raspberries. It’s best served hot for the chocolate to be oozing and if you’re feeling overly indulgent, with a vanilla ice cream scoop on top. Dessert madness I’m telling you.

The recipe is pretty simple, it’s my go to whenever I don’t feel like waiting 40 minutes for a dessert to bake. I don’t have that kind of patience, this is why I’m forever frustrated because I can’t make donuts. Like, I can make them, it’s just that I don’t have the necessary amount of zen in me to wait for however long the dough needs to rise. I don’t plan on having dessert, I feel like having dessert. It’s a huge difference. One that this pizookie is here to serve.

You make it in five minutes, ten minutes in the oven and you’re ready to go. Appealing right ?

dark chocolate and raspberry pizookie

Ingredients :

  • 100 grams of butter
  • 60 g of brown sugar
  • 10 g of caster sugar
  • 1 egg
  • 1 pinch of salt
  • 175 g of flour
  • 1 sachet of baking powder
  • 200 g of dark chocolate
  • Raspberries to your liking

Recipe :

  1. Put your butter in room temperature and then mix it with the brown sugar and caster sugar combined. It needs to get to a buttercream texture.
  2. Add your egg and a pinch of salt and whisk it, don’t worry if it’s not totally combined it doesn’t need to be.
  3. Add the baking powder and the flour gradually, and mix until everything’s combined. Your dough should be firm yet still buttery, this is how your pizzookie’s going to be chewy and not hard. Unless you like hard cookies and that’s your call, even if you have weird opinions on cookies.
  4. Add your chopped chocolate to your dough and incorporate it with your hands (as explained here, I prefer using chopped chocolate rather than chocolate chips), and put your dough in an oven friendly round plate. I say oven friendly because I once made a dutch pancake on a regular pan and shoved it into the oven. Burnt metal does not have a nice smell it turns out.
  5. Poke little holes in your dough and gently place your raspberries in, you don’t want them to be crushed, not that it’s gonna affect the taste in any way, it’s just for aesthetics.
  6. Put your pizookie in the oven at 175°C for 10 minutes and you’re done ! Nice, gooey, chewy goodness.

Quick and Easy giant cookie recipe

Share on
Previous Post Next Post

You may also like

No Comments

Leave a Reply