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Raspberry Drizzled Dark Chocolate Chip Cookies

Raspberry Drizzled Dark Chocolate Chip Cookies

A New Take On A Classic


  • 1 cup Botticelli Baking Extra Virgin Olive Oil

  • 1 1/2 cup dark brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 12oz. dark chocolate chunks
  • 6oz. of raspberry jam


Beat together the olive oil and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium speed until fully incorporated for about 1 minute. Add eggs and vanilla, and beat just until combined, about 30 seconds (do not overbeat).

Whisk together flour, baking soda, baking powder, and salt in a bowl until fully combined. Slowly add the flour mixture to the olive oil mixture until fully combined. Make sure to scrape the sides of the bowl to ensure you've incorporated all of the ingredients. 

Once incorporated, begin to fold in the dark chocolate chunks. Cover with a cloth or plastic wrap and place in the fridge until firm and the cookie dough has cooled all the way through. You can keep it in the fridge anywhere from 1 hour to even overnight. 

Once the dough has fully cooled, preheat your oven to 400F. Line your baking pan with parchment paper. Remove your dough from the fridge and scoop out about 1in. size balls. Place them on your lined baking sheet about 2in. apart.

Place the jam in a squeeze bottle or a small piping bag and generously begin squeezing the jam in any pattern you'd like over the top of the cookie balls. 

Bake in preheated oven until edges are beginning to turn golden, about 8-10 minutes. Let cool on a wire rack for 15 minutes and repeat with the remaining dough.

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