Chocolate Cookies with Raspberry Frosting

Nathan needed some valentine cookies so I found this on Pinterest from Two Sisters.  I like to use one of the smaller scoopers because this is a cookie that's a bit thinner if it's bigger but great if it's smaller. I didn't make this frosting but just made a buttercream with raspberry flavoring instead of vanilla.

1 c. softened butter

3/4 c. sugar

2/3 c. packed brown sugar

2 large eggs

1 tsp. vanilla

2 1/4 c. flour

2/3 c. unsweetened cocoa powder (I used Dutch Processed)

1 tsp. baking soda

1/4 tsp. salt

1 batch  The Best Raspberry Frosting

10-12 Ghirardelli Chocolate Melting Wafers

 

1. Add the sugars and softened butter to a mixing bowl

2. Cream together until light and fluffy

3. Add the eggs and vanilla extract.

4 Mix until thoroughly combined.

5. Add all the dry ingredients (flour, cocoa powder, salt, and baking soda) to a separate bowl.

6. Whisk the dry ingredients together until combined.

7. Add the dry ingredients to the wet.

8. Mix until just combined. (Do not overmix after you add the flour mixture).

9.Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes.  Allow the cookies to cool.

10. While the cookies cool, make up a batch of our delicious homemade frosting.

11.Using a knife, frost the cookies

12.Place 10-12 Ghirardelli Chocolate Melting Wafers in a freezer bag.  Make a very small hole in the corner after microwaving the chocolate for 1 minute.

13.Drizzle over each cookie 

This raspberry frosting gets a stronger taste after several hours.  Consider making it the day before.

 

Frosting:

1/3 c. Raspberry Puree

1 c. butter softened

5 c. powdered sugar

 

1. 1 6 oz. clamshell of fresh raspberries (1 c.)

2. place in a food processor and puree them

3. place in a sieve to remove seeds

4. Add the butter and 1/3 c. raspberry puree to a mixing bowl. Add more puree if it's too thick.

5. Mix the butter and puree until they are completely combined (about 3 minutes). Stop halfway through and scrape the butter/raspberry mixture off the mixing paddle and the side3s of athe bowl.

6. Add the powdered sugar

7. Start the mixer on your lowest speed working up to high speed and mix till light and fluffy, scraping down once in a while.

8. Add more puree if too thick or 1/2 c. powdered sugar if too thin.