If you’re craving something rich, decadent, and just a little bit special, you’re going to want to stick around for this one. I absolutely adore my Chocolate Raspberry Cookies Recipe—they’re the perfect blend of deep chocolate flavor with bursts of tangy raspberries that just sing. When I first tried this recipe, it quickly became a staple in my kitchen, and I can’t wait to share all the tips and tricks that make these cookies so irresistible.
Why You’ll Love This Recipe
- Fudgy and Flavorful: The brown butter and cocoa powder create a deep, rich chocolate base that’s truly unforgettable.
- Perfect Raspberry Burst: Fresh or frozen raspberries add a fresh zing that perfectly balances the sweetness.
- Easy to Customize: You can easily swap chocolates or add your favorite mix-ins for a personal touch.
- Great Texture: Crispy edges with a soft, chewy center that feels like a little chocolate hug.
Ingredients You’ll Need
Choosing the right ingredients is key to nailing this Chocolate Raspberry Cookies Recipe. I love using high-quality cocoa powder for that intense chocolate hit, and fresh raspberries add the perfect pop without overpowering the cookie.
- Unsalted butter: Browning the butter adds a nutty depth that transforms these cookies.
- Brown sugar: Gives subtle caramel notes and moisture to keep cookies chewy.
- Granulated sugar: Balances the texture with a bit of crispiness on the edges.
- Egg: Room temperature eggs mix better and help create a tender crumb.
- Sea salt: Enhances all the flavors without being sharp.
- Vanilla extract: Adds warmth and rounds out the chocolate.
- Natural cocoa powder: Use unsweetened for strong chocolate flavor.
- Baking soda: Helps the cookies rise slightly and maintain chewiness.
- All-purpose flour: Weigh it if you can—exact amounts make a big difference.
- Dark chocolate raspberry dark chocolate: This unique chocolate is the star with rich flavor and raspberry hints.
- Milk chocolate: Adds sweet creaminess when chopped over cookies.
- Raspberries (fresh or frozen): Use frozen straight from the freezer to keep them intact and juicy.
- Flaky salt: Just a sprinkle on top amps up the flavor contrast beautifully.
Variations
I love that this Chocolate Raspberry Cookies Recipe lets you play around with flavors. Sometimes I swap out the dark chocolate raspberry bar for pure 70% dark chocolate or even a bit of white chocolate for a sweeter twist. Feel free to make it your own!
- Nutty version: Adding chopped toasted almonds or pecans gives a lovely crunch that contrasts the soft cookie wonderfully.
- Vegan variation: Use plant-based butter and a flax egg to make a delicious dairy-free, egg-free cookie — I’ve tried it, and it’s surprisingly good.
- Extra raspberry burst: A few drops of raspberry extract enhance the berry flavor without adding extra moisture.
- Salted caramel: Swirl in some caramel sauce before baking for a gooey surprise.
How to Make Chocolate Raspberry Cookies Recipe
Step 1: Brown the Butter and Let it Cool
Start by melting your unsalted butter in a saucepan over medium heat. I like to stir constantly to avoid burning and watch carefully as golden brown bits begin to form—that’s your cue that the butter is browned and ready. It smells incredible, almost nutty and caramel-like. Take it off the heat and pour into a heat-proof bowl to cool. To speed this up, place your bowl in an ice water bath, but make sure it cools to room temperature before moving on—hot butter will mess with how your cookie dough holds together.
Step 2: Whisk Sugars and Brown Butter Until Creamy
Combining the brown sugar, granulated sugar, and cooled brown butter is where the magic starts. Use a wire whisk and really whisk vigorously until the mixture becomes thick, creamy, and looks lighter in color. This step gives your cookies a tender texture and a lovely glossy finish.
Step 3: Add Egg, Salt, and Vanilla
Next, mix in the room temperature egg, sea salt, and vanilla extract. Whisk again with gusto until everything is combined and creamy. If your egg is cold, it can cause the mixture to seize up, so I always let mine sit out for a bit before baking.
Step 4: Sift Dry Ingredients and Form Dough
Sift your all-purpose flour, cocoa powder, and baking soda directly into the wet ingredients to avoid lumps. Stir gently but thoroughly with a spatula or large spoon until you have a thick dough. You’ll know it’s ready when it holds together easily but isn’t too sticky. Weighing your flour really helps nail this texture perfectly—trust me, it’s worth it!
Step 5: Fold in Chocolate and Raspberries
Now the fun part: chopped chocolate and raspberries. Add most of your chopped dark chocolate raspberry chocolate into the dough and gently fold in the fresh or frozen raspberries on top of it. If you use frozen berries, don’t defrost them—they hold their shape better, making sure your cookies won’t turn soggy. Be careful not to overmix here; you want to keep those raspberry chunks intact for little bursts of flavor.
Step 6: Scoop, Top with Chocolate, and Bake
Using a medium cookie scoop (I use a size 24, about 1⅓ oz), portion your dough onto a parchment-lined baking sheet. Press the reserved chopped milk chocolate chunks on top of each dough ball for a beautiful melty finish. Bake at 355°F (180°C) for 8-10 minutes. For soft, fudgy cookies with just the right chew, I stick to about 8 minutes and let them set on the sheet—this keeps the edges crisp and the middle delightfully gooey.
Pro Tips for Making Chocolate Raspberry Cookies Recipe
- Brown Butter Timing: I learned to pull the butter off the heat as soon as you see those brown bits—waiting too long can quickly lead to burnt butter and a bitter taste.
- Handle Raspberries Gently: Fold the raspberries in last and stop mixing as soon as they’re evenly distributed to avoid mashing them.
- Cookie Scoop Consistency: Using the same-sized scoop keeps your cookies baking evenly—plus, they look way prettier!
- Don’t Overbake: If you like fudgy cookies, pull them out before they look fully set; they’ll keep cooking on the hot pan.
How to Serve Chocolate Raspberry Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt on top right out of the oven—it brings out all the chocolate and fruity flavors like magic. Sometimes, I dust them lightly with powdered sugar for a festive look, especially around holidays.
Side Dishes
These cookies are perfect by themselves but pair beautifully with a cold glass of milk or even a cup of strong black coffee. I’ve also enjoyed them alongside a scoop of vanilla ice cream for an indulgent dessert treat that never disappoints.
Creative Ways to Present
For special occasions, I like arranging these cookies on a pretty platter with fresh raspberries and sprigs of mint. Another fun idea is sandwiching them with raspberry jam or cream cheese frosting to turn them into mini cookie sandwiches – your guests will love the unexpected twist!
Make Ahead and Storage
Storing Leftovers
I usually store leftover cookies in an airtight container at room temperature for up to three days. If I want to keep them a bit longer, I pop them in the fridge, but honestly, they rarely last that long at my house!
Freezing
One of the best things I discovered is freezing the cookie dough balls ahead of time. Freeze them on a parchment-lined sheet, then transfer to a freezer-safe bag for up to three months. When you want cookies, just bake from frozen—adding a minute or two to the bake time—and you’ve got fresh cookies whenever you need them.
Reheating
To enjoy leftover cookies warm, I like reheating them in a preheated oven at 300°F (150°C) for 5-7 minutes. This refreshes the crispy edges and warms the chocolate just enough without drying out the cookie.
FAQs
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Can I use frozen raspberries in this Chocolate Raspberry Cookies Recipe?
Absolutely! I actually prefer using frozen raspberries straight from the freezer because they hold their shape better during mixing and baking. Just be sure not to thaw them first, as thawed berries can make your dough soggy.
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How do I prevent the butter from burning when browning?
Keep the heat moderate (medium) and stir frequently. Watch closely for those golden brown flecks and nutty aroma—that’s your sign to remove it from heat immediately before it burns.
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What makes these cookies fudgy instead of cakey?
Browning the butter, using the right balance of sugars, and slightly underbaking them all contribute to that fudgy, chewy texture. Also, accurate flour measurement is key; too much flour can make cookies dry and cakey.
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Can I substitute the dark chocolate raspberry chocolate?
You can, but the chocolate raspberry chocolate adds a lovely berry note that pairs perfectly with the raspberries. If unavailable, use good-quality dark chocolate and consider adding a little raspberry extract or extra fresh raspberries.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, they stay fresh for about three days. You can refrigerate them for up to five days or freeze the dough for months.
Final Thoughts
This Chocolate Raspberry Cookies Recipe has such a special spot in my heart—and my family’s sweet tooth! The balance of rich chocolate and lively raspberries reminds me that baking is all about joyful exploration, not just precision. I hope you give this recipe a try in your kitchen and find it as comforting and satisfying as I do. Whether you’re baking for a special occasion or just because, these cookies always bring smiles and repeat requests. Happy baking, friend!
Print
Chocolate Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Deliciously rich and fudgy Chocolate Raspberry Cookies combine the deep flavor of brown butter and cocoa with bursts of fresh raspberries and chunks of dark and milk chocolate. These cookies boast a delectable chewy texture with crisp edges and are topped with flaky salt to enhance the complex sweet and tart flavors. Perfect for chocolate lovers looking for a sophisticated twist on classic cookies.
Ingredients
Butter and Sugars
- 1 cup unsalted butter
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour (210g)
Chocolate and Fruit
- ¾ cup dark chocolate raspberry dark chocolate, chopped
- ½ cup (about half a bar) 80% dark chocolate, chopped
- ¼ cup milk chocolate, chopped
- 1 cup raspberries, fresh or frozen (do not defrost if frozen)
Toppings
- ½ teaspoon flaky salt for sprinkling on top
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 355°F (180°C). Line a cookie sheet with parchment paper to prevent sticking and allow even baking.
- Browning the Butter: Place the butter into a saucepan and melt it over medium heat. Stir frequently to keep the butter from burning. Once the butter develops golden brown bits and a nutty aroma, immediately remove it from heat and transfer to a heat-safe container to cool.
- Cool the Brown Butter: Let the browned butter cool to room temperature. To speed up cooling, place the container in an ice water bath, stirring occasionally to help it cool evenly.
- Mix Sugars and Brown Butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and cooled brown butter. Whisk vigorously until the mixture becomes thick, creamy, and lighter in color.
- Add Egg, Salt, and Vanilla: Add the egg, sea salt, and vanilla extract to the sugar-butter mixture. Whisk thoroughly to create a smooth, creamy base.
- Sift and Add Dry Ingredients: Sift the flour, natural cocoa powder, and baking soda directly into the wet mixture. Stir gently with a spatula or large spoon until a thick cookie dough forms.
- Fold in Chocolate and Raspberries: Stir in most of the chopped dark chocolate, reserving about ¼ cup for topping. Fold in the fresh or frozen raspberries gently to avoid breaking them up.
- Portion Cookie Dough: Using a medium cookie scoop (approximately 1 ⅓ oz or size 24), scoop the dough into balls and place them spaced out on the prepared baking sheet.
- Add Toppings: Press the reserved chopped chocolate pieces gently on top of each cookie dough ball. Sprinkle each with flaky salt to enhance flavor.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes. For fudgier, softer cookies with gooey centers, bake for about 8 minutes. Avoid overbaking for perfect chewy texture.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool and set on the sheet for several minutes before transferring to a wire rack.
Notes
- Make ahead: Freeze portioned cookie dough balls on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months.
- Storage: Keep baked cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Tip: Stir butter frequently while browning to prevent burning and ensure perfect flavor.
- Tip: Always cool the brown butter completely before mixing the dough to achieve ideal cookie consistency.
- Tip: Weigh flour for accuracy to get the best cookie texture similar to photos.
- Tip: If using frozen raspberries, do not thaw before mixing to prevent soggy cookies.
- Tip: Slightly underbake cookies for a fudgy, brownie-like interior with crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
