These Chocolate Raspberry Cookies are a sweet treat with rich chocolate and tangy raspberries. They’re soft, chewy, and perfect for when you’re craving something special.
Every bite feels like a little celebration! I love making these cookies when friends visit; they always brighten up the room (and your taste buds)! 😋
Plus, they’re easy to whip up—you’ll just mix, scoop, and bake. Before you know it, you’ll have a batch of delicious cookies to enjoy with a cup of tea or coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your cookies. If you need a gluten-free option, try using a gluten-free all-purpose flour blend or almond flour. Just remember that almond flour may give a slightly different texture!
Cocoa Powder: Unsweetened cocoa powder brings rich chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste or even use carob powder for a caffeine-free alternative.
Unsalted Butter: It’s essential for the right fat content in cookies. If you want to cut down on dairy, you can use coconut oil or vegan butter. Just let them soften like regular butter for the best results!
Granulated Sugar & Brown Sugar: Both sugars add sweetness and moisture. If you prefer, you can use coconut sugar in a 1:1 ratio, but know it will give a slightly different flavor.
Fresh Raspberries: These add a burst of flavor. If fresh raspberries aren’t available, frozen raspberries work too. Just make sure to thaw and drain excess moisture to prevent your dough from getting soggy.
What’s the Key to Folding Raspberries Without Mushing Them?
Folding in raspberries can be tricky! You want to keep them whole for pop and flavor in each cookie. Here’s how:
- After preparing your dough, drop in the raspberries gently.
- Use a spatula or wooden spoon to fold them in gently—think of it like folding in whipped cream.
- Lift from the bottom and turn over, being careful not to press too hard.
This technique keeps your raspberries intact and ensures every cookie has the perfect fruit burst.
How Can I Make Sure My Cookies Are Soft and Chewy?
To achieve those wonderfully soft and chewy cookies:
- Don’t over-bake! Check them at the lower end of the baking time. They should be set around the edges but still soft in the middle.
- Cool them on the baking sheet for a few minutes before transferring to a wire rack; they’ll continue to cook slightly off the heat.
- Using brown sugar helps retain moisture and softens the cookies!
Following these tips will give you deliciously chewy cookies every time!
Chocolate Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz semi-sweet or dark chocolate, chopped or chocolate chips
- 1 cup fresh raspberries (plus extra for decoration)
- 2 oz dark chocolate, melted (for drizzling)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of prep time, plus an additional 10-12 minutes for baking. Once they’re out of the oven, let them cool for about 5 minutes before transferring them to a wire rack. In total, you’ll spend about 30 minutes to indulge in these sweet treats—quick and easy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grab a baking sheet and line it with parchment paper or a silicone baking mat. This will help prevent sticking and make cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step combines your dry ingredients and helps them mix evenly. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer or a whisk to beat until it’s light and fluffy—this should take about 2 minutes. Next, add in the egg and vanilla extract, mixing until everything is beautifully combined.
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Stir gently with a spatula until just combined—don’t over-mix! It’s okay if there are a few small flour streaks left.
5. Fold in Chocolate and Raspberries:
Now, it’s time to add the delicious chocolate! Gently fold in the chopped chocolate or chocolate chips. Next, add the fresh raspberries carefully. You want to keep them whole, so be gentle to prevent them from turning your dough pink!
6. Shape the Cookies:
Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread while baking.
7. Decorate and Bake:
Press a few whole raspberries on top of the cookie balls for an extra pop of color. Now, bake the cookies in your preheated oven for 10-12 minutes. The edges should be set, but the centers can still look a little soft—that’s perfect!
8. Cool and Drizzle:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once you’re ready to serve, drizzle melted dark chocolate over the top for a fancy touch and sprinkle a little coarse sea salt to enhance the flavors.
9. Enjoy:
Your cookies are ready to serve! Share them with friends or enjoy them all on your own—either way, these rich, chewy chocolate raspberry cookies will surely delight.
With their balanced flavors of chocolate and bright raspberries, plus the added touch of sea salt, these cookies are a delightful treat you won’t want to miss! Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Frozen raspberries work well in this recipe. Just make sure to thaw them and drain any excess moisture before folding them into the dough to prevent sogginess.
Can I Substitute Butter for Something Healthier?
Absolutely! You can use coconut oil or a plant-based butter alternative for a healthier option. Just ensure they’re softened (but not melted) for the best texture!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a resealable bag for up to 2 months. Just thaw them at room temperature or pop them in the microwave for a few seconds.
Can I Add Nuts to This Recipe?
Certainly! Chopped nuts like walnuts or pecans can add a nice crunch and flavor to your chocolate raspberry cookies. Just fold in about 1/2 cup along with the chocolate for a delicious twist!
