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Fantastic Feasts: Love Potion Raspberry Dark Chocolate Earl Grey Cookies (gluten free)
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Continuing with my Fantastic Feasts series and in celebration of Valentine’s Day, I am making some Dark Chocolate Raspberry Earl Grey Cookies inspired by Harry Potter and the Half Blood Prince. These cookies are laced with the most powerful love potion in the world – Amortentia. Known to cause powerful infatuation or obsession, and you will definitely be obsessed with these cookies!
In the film, Ron eats a box of Chocolates meant for Harry. The chocolates gifted by Romilda Vane were laced with Amortentia and made Ron fall in love with her without even having met before. As well, in an earlier scene during Professor Slughorn’s Potions class, we learn that Amortentia smells differently to everyone, depending on what they find most attractive. And so these gooey cookies were born of these two scenes! Lacing cookies with a love potion that already smells like the things that attract you the most, yeah these are guaranteed to cause obsession.
Soft and gooey in the center, crisp around the edges, burst of fresh raspberry tartness, underlying notes of smooth earl grey tea, and hits of melty dark chocolate. These cookies are honestly amazing and nearly impossible to hold yourself back from devouring the whole tray!
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Dark Chocolate Raspberry Earl Grey Cookies: Inspired by Harry Potter and the Half Blood Prince
Continuing with my Fantastic Feasts series, I am making some Dark Chocolate Raspberry Earl Grey Cookies inspired Harry Potter and the Half Blood Prince. These cookies are laced with the most powerful love potion in the world - Amortentia. Known to cause powerful infatuation or obsession, and you will definitely be obsessed with these cookies!
Ingredients
- 2 cups 1 to 1 Gluten Free baking flour
- 1 Tbsp corn starch
- 1 teaspoon xanthan gum omit if your blend already contains it
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- ¾ cup brown sugar
- 1 Tbsp loose earl grey tea finely ground
- ¾ cup butter unsalted
- 2 large eggs room temperature
- 1 teaspoon vanilla paste can be substituted with vanilla extract, but the paste is so good!
- ½ cup dark chocolate chunks
- ½ cup raspberries roughly halved
Instructions
- Over low heat, melt the butter in a small saucepan. Stir often to prevent it from burning. Once the butter is melted, remove the pan from the heat and stir in the earl grey tea, set aside.
- Add both sugars to a medium/large bowl. Pour the tea butter mixture over the sugars and mix until smooth and combined. Add eggs one at a time, and mix after each. Stir in vanilla.
- Add all the remaining dry ingredients to the bowl; flour, corn starch, xanthan gum(if necessary), baking powder, baking soda, and salt. I like doing this in two batches because I find it easier to mix everything together until well combined.
- Mix in the dark chocolate chunks and carefully mix in the raspberries. It’s not easy and they will smush but that’s ok. Do your best to avoid smushing all of them to ensure you get nice bursts of raspberry goodness!
- Divide the dough into evenly sized balls depending on how big you want them. I went for big bakery style cookies so mine were 111 grams each. I would say 90-110 will give you a nice big cookie. Place the dough balls in a container and into the fridge to chill for at least 1 hour to overnight.
- Preheat your oven to 350°F (with convection) and place a parchment or silpat lined baking tray into the oven while preheating. When the oven is at temperature, remove the tray from the other and space the cookie dough balls onto the tray. They should spread quite a big so leave a lot of space depending on the size of your cookies. I did baked one tray at a time with 5 cookies on each (as said, monster sized cookies).
- Bake cookies for about 20 minutes, they should be golden, puffy and have crispy edges and bottom.
- Let cool on the tray until they firm up, you’ll have finished them all before they even need to make it to a cooling rack so don’t worry about it. These are definitely best enjoyed while slightly warm!
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