Introduction

These Chocolate Raspberry Cookies combine rich cocoa with bursts of fresh raspberry flavor for a decadent treat. Soft, fudgy, and studded with chocolate chunks, they’re perfect for anyone craving a chocolate lover’s delight with a fruity twist.

The image shows eight dark chocolate cookies spread on crumpled light brown parchment paper, placed on a white marbled surface. Each cookie is thick and round with a rough texture and large glossy dark chocolate chunks melted on top, some sprinkled with small flakes of sea salt. Bright red raspberries are either baked into the cookies or placed as fresh toppings on the cookies and around them. There are also a few pieces of broken dark chocolate scattered between the cookies, adding a sharp contrast in shape and color. One cookie in the top right corner is partially broken into two pieces, showing its soft inside with melted chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
¾ cup brown sugar (packed)
¾ cup granulated sugar
1 large egg (room temperature)
¼ teaspoon sea salt
1 tablespoon pure vanilla extract
½ cup natural cocoa powder (50g)
½ teaspoon baking soda
1 ¾ cup all purpose flour (210g)
¾ cup dark chocolate (raspberry dark chocolate, plus half a bar of 80% dark chocolate)
¼ cup milk chocolate (chopped)
1 cup raspberries (fresh or frozen, do not defrost if frozen)
½ teaspoon flaky salt (for sprinkling on top)

Instructions

Step 1: Preheat the oven to 355°F (180°C) and line a cookie sheet with parchment paper.
Step 2: Place the butter in a saucepan and heat over medium until melted and simmering, stirring frequently to avoid burning.
Step 3: When golden brown bits form at the bottom, remove the butter from heat and pour into a heat-safe container to cool.
Step 4: Cool the brown butter to room temperature; for faster cooling, place the container in a bowl of ice water.
Step 5: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter until thick, creamy, and lightened in color.
Step 6: Add the egg, sea salt, and vanilla extract to the mixture and whisk vigorously until super creamy.
Step 7: Sift the flour, cocoa powder, and baking soda directly into the bowl, then stir with a large spoon or spatula until a thick dough forms.
Step 8: Fold most of the chopped chocolates and the raspberries gently into the dough, reserving about ¼ cup of chocolate for topping.
Step 9: Using a medium cookie scoop (about 1 ⅓ oz), portion the dough into balls and place them on the prepared baking sheet.
Step 10: Press the reserved chocolate pieces on top of each cookie dough ball.
Step 11: Bake for 8-10 minutes. For softer, fudgier cookies, bake for 8 minutes. Let cookies set on the baking sheet for a few minutes after removing from oven.

Tips & Variations

Use frozen raspberries straight from the freezer to prevent the dough from becoming too wet.
For extra depth, toast the cocoa powder slightly before mixing it into the flour.
Swap dark chocolate with semi-sweet or milk chocolate for a milder chocolate flavor.
If you prefer, add a teaspoon of espresso powder to enhance the chocolate taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

The image shows a close-up of a chocolate cookie broken in half, revealing its soft, dense, and moist dark brown interior with chunks of melted dark chocolate and bits of bright red raspberry inside. One half rests flat on a crinkled parchment paper with a glossy chocolate and raspberry piece on top, while the other half leans on it, showing the gooey inside. In the background, several whole chocolate cookies with similar texture and red raspberry spots are scattered. The entire scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries without defrosting to prevent excess moisture from affecting the dough texture.

How do I get the cookies gooey and soft?

Bake the cookies for the shorter time of 8 minutes and allow them to set shortly after baking. They will firm up slightly but stay soft and fudgy inside.