Put these Raspberry Chocolate Chunk Cookies on your must-make baking list. Their flavor shines bright with Chambord black raspberry liqueur, along with orange zest, chocolate chunks, and fresh red raspberries.
Minnesotan Rachael Hood created the cookie for the Blue Ribbon Drop-Style Cookie Contest at the 2021 Minnesota State Fair (a Blue Ribbon Group sponsored contest). She won 1st place and $100 in King Arthur Baking Company gift cards.
I also arranged for Rachael to showcase her cookies on a TV spot with me on KARE 11 Saturday, the NBC affiliate in Minneapolis. Yay for hometown PR! We had an absolute blast.
Let’s get back to the cookie itself. If you are intrigued by this cookie, read on for some insights about it and how you can recreate the recipe.
With these Raspberry Chocolate Chunk Cookies, the Chambord liqueur is key. It plays off the other ingredients so well, making for a terrific flavor combination that subtle, but not too subtle, and so well balanced with citrus and chocolate elements.
I especially love the cookie’s scent you take in with each bite and the delicious lingering aftertaste.
Chambord – if you aren’t familiar with it – is a liqueur that combines XO Cognac and French spirits with Madagascan vanilla, honey and Moroccan citrus peel, making it an ideal flavor enhancer for these cookies. It originated in France, the Loire Valley specifically, in the 1600’s. Back then, with the many King Louis of the time, it was popular to sip cognac or liqueurs at fancy French meals.
Fast forward to today, the Chambord brand is owned by the same folks who own Jack Daniels. I was surprised to learn that in addition to black raspberries, they infuse blackberries and blackcurrants into it. You can find it in a variety of sizes. Since I had to go to a couple of stores to find it,I recommend calling ahead, especially if you want a specific size.
Bake Like a Blue Ribbon Winner
As always, before I add a recipe to this Blue Ribbon Foodies blog, there’s a baking test run. Walk through the recipe with us here and then give it a go yourself. The cookies are delicious and highly recommended.
Here’s everything that goes into the cookies (minus the food color), including the liqueur, fresh Driscoll raspberries, orange zest, and all-purpose flour from King Arthur Baking Company.
You first sift together the dry ingredients: flour, baking soda, baking powder, and salt.
Next you cream the butter and sugars before adding in the remaining wet ingredients and mixing until smooth. Sorry, no pic. I was too excited to get these into the oven! Finally, add the pre-mixed dry ingredients, and stir just until combined.
Then all that remains prep-wise is to chop the raspberries and gently mix everything together.
Put both the fruit and juice in the dough.
Your dough should come out a bit like this.
Scoop the dough by heaping tablespoons onto a parchment lined baking sheet. You’ll bake these 12-14 minutes at 350 degrees F.
To experiment and to use ingredients already on hand, I varied from Rachael’s recipe just a bit. I used all semi-sweet chocolate chunks instead a combo of dark and milk chocolate and did not chop them fine, opting for larger chocolate pieces. I also used a different red food coloring. Here’s how mine came out!
Rachael chopped her chocolate by hand and smaller. She also used McCormick’s red food coloring. Do both those things and you’ll match the color of Rachael’s cookie dough and end product.
What a delight these were to bake and eat. We invite you to bake and share these cookies, or anything from our recipe collection. If you do, be sure to post a pic on Instagram or Facebook. Be sure we can follow along, by tagging:
Hey Hey! You never know when we might do a giveaway!
Raspberry Chocolate Chunk Cookies
2 cups flour (240 grams)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon orange zest
4 tablespoons Chambord, black raspberry liqueur
6 drops McCormick red food color
1 cup fresh red raspberries, chopped
1 cup chopped dark chocolate chunks
1/2 cup milk chocolate chunks
Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside. In a large bowl, sift together dry ingredients: flour, baking soda, baking powder, and salt; set aside. In a stand mixer, cream together butter and sugars until light and fluffy, approximately three minutes on medium speed. Add vanilla extract, egg, orange zest, Chambord liqueur, and food coloring. Mix at low speed until well blended. Scrape down sides of bowl. With mixer on low, slowly add dry ingredients, mixing until well combined. Gently fold in the raspberries and chocolate chunks into the dough. Drop by heaping tablespoon onto lined cookie sheet. Bake 12-14 minutes, just until bottoms start to brown. Allow to cool on cookie sheet another 10 minutes, then transfer to wire rack. Makes 36 cookies.