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Raspberry Lambic Chocolate Chip Cookies

03/03/2017

raspberry lambic chocolate chip cookies

Every once in a while I treated myself with a cup of coffee and an ‘American raspberry chocolate chip cookie’ when I still was in school and had to travel by train. And I loved that combo, raspberry and chocolate. Raspberry stouts are one of my favorites, too bad that there aren’t much good raspberry stouts. But I like my raspberry lambic as well, paired with some chocolate…

So, I thought; 1 + 1 = ‘raspberry lambic chocolate chip cookies‘. Right?!

  • I used this recipe as my base;

    • 140 grams / soft butter
    • 110 grams / sugar
    • 100 grams / light brown sugar
    • 1 tsp / vanilla extract
    • 1/4 tsp / salt
    • 1 / egg
    • 210 grams / flower
    • 3/4 tsp / baking soda
    • 200 grams / pure chocolate

  • But that wouldn’t make it a ‘raspberry lambic chocolate chip cookie‘ would it?

  • Therefore I added some extras;

    • 200 grams / frozen raspberries
    • to your liking / raspberry lambic

  • Steps;
    1. pre-heat your oven / 175°C note; the dough need to rest
    2. blend until creamy / butter, sugar, light brown sugar, vanilla extract and salt.
    3. add the egg and blend again
    4. this is the point where you add the raspberry lambic / note; don’t overdo it! You can always add more later
    5. add the flower and baking soda and start kneading the dough
    6. if you think the dough can handle a bit more of lambic…
    7. mix the chocolate and raspberries and distribute evenly
    8. let the dough rest for a while so it can harden a bit (± 1 hour)
    9. roll some dough balls to your liking and push them a bit flat on a baking plate with some baking paper
    10. bake for 12 ~ 17 min golden-brown until ready
  • raspberry_lambic_cookies_BRAAF_brewery

    raspberry_lambic_cookies_BRAAF_brewery

    raspberry_lambic_cookies_BRAAF_brewery

    raspberry_lambic_cookies_BRAAF_brewery

    raspberry_lambic_cookies_BRAAF_brewery

    This was a small and fun experiment but I have some adjustments for the next time;
    – dried instead of frozen raspberries
    – roll the dough in some foil, Ø 4cm, and put in the fridge
    – cut slices of 2cm thick

    Let me know if you tried the recipe and how it turned out! Or tag me on Instagram with your end result!

    And they make a great pairing as well.

    raspberry_lambic_cookies_BRAAF_brewery

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