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
Scale
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
