Chocolate Raspberry Cookies Recipe
Indulge in these decadent Chocolate Raspberry Cookies featuring rich brown butter, a blend of dark and milk chocolates, and fresh raspberries for a perfect balance of sweet and tart flavors. These cookies offer a fudgy texture with a delightful hint of raspberry in every bite, enhanced by a sprinkle of flaky salt on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ¼ teaspoon sea salt
- 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, plus half a bar of 80% dark chocolate)
- ¼ cup milk chocolate (chopped)
- 1 cup raspberries (fresh or frozen, do not defrost if frozen)
Finishing
- ½ teaspoon flaky salt (for sprinkling on top)
Instructions
- Preheat Oven: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prepare for baking.
- Melt Butter: Place the unsalted butter in a saucepan and heat over medium, stirring frequently to prevent burning, until it simmers and browns with golden bits forming at the bottom.
- Cool Brown Butter: Immediately remove from heat and pour into a heat-safe container. Let it cool to room temperature, optionally using an ice water bath to speed the process.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter vigorously until the mixture is thick, creamy, and lighter in color.
- Add Egg and Flavorings: Incorporate the egg, sea salt, and vanilla extract into the mixture, whisking vigorously again until very creamy.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking soda into the wet mixture, stirring with a spoon or spatula until a thick dough forms.
- Add Chocolate and Raspberries: Fold most of the chopped dark and milk chocolate into the dough along with the fresh or frozen raspberries, being gentle to avoid breaking the fruit.
- Portion Dough: Use a medium cookie scoop (about 1 ⅓ oz or size 24) to scoop dough balls, placing them evenly on the prepared baking sheet.
- Top Cookies: Press the reserved chopped chocolate pieces onto the tops of each dough ball for extra chocolate flavor and texture.
- Bake: Bake in the preheated oven for 8-10 minutes depending on preferred texture; 8 minutes for fudgy, gooey cookies and up to 10 minutes for a firmer bite. Remove from oven and let cookies rest for a few minutes before serving.
Notes
- Do not defrost frozen raspberries before adding to dough to prevent excess moisture.
- Using brown butter adds a rich, nutty flavor that enhances the overall cookie taste.
- The combination of raspberry dark chocolate and dark chocolate intensifies the chocolate flavor with a fruity twist.
- Adjust baking time to achieve your preferred cookie texture—shorter for gooey, longer for more set.
- Sprinkling flaky salt on top balances sweetness and brings out the chocolate flavor even more.
Keywords: chocolate raspberry cookies, brown butter cookies, fudgy chocolate cookies, raspberry chocolate dessert
