If you have a soft spot for the magic that happens when rich chocolate meets bright raspberries, then this Chocolate Raspberry Cookies Recipe is going to be your new obsession. These cookies blend the deep, velvety cocoa flavors with bursts of fresh raspberry, creating a perfect balance between sweet and tangy in every bite. Made with brown butter for that irresistible nutty warmth and a mix of dark and milk chocolate chunks, each cookie is a little masterpiece that feels indulgent yet comforting. Whether you’re baking for a crowd or just treating yourself, these cookies bring joy and warmth, making your kitchen smell like a personal bakery awaits.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to baking perfect Chocolate Raspberry Cookies Recipe. Each item plays a vital role, from the rich melted brown butter that deepens the flavor to the fresh raspberries that add a lovely pop of color and a juicy tang to every bite.
- Unsalted butter (1 cup): Provides a creamy base and, when browned, imparts a rich, nutty aroma.
- Brown sugar (¾ cup, packed): Adds moisture and a deep caramel sweetness that balances the cocoa.
- Granulated sugar (¾ cup): Helps with the perfect cookie texture and sweetness.
- Large egg (1, room temperature): Binds the dough while adding moisture and slight lift.
- Sea salt (¼ teaspoon): Enhances all flavors and prevents the cookies from tasting flat.
- Pure vanilla extract (1 tablespoon): Brings warmth and depth to the cookie’s profile.
- Natural cocoa powder (½ cup, 50g): Infuses rich chocolate intensity in every bite.
- Baking soda (½ teaspoon): Provides a gentle lift to keep the cookies soft.
- All-purpose flour (1 ¾ cups, 210g): The structure base that holds everything together perfectly.
- Dark chocolate (¾ cup, raspberry dark chocolate plus half a bar of 80% dark): Melts into luscious pockets of bittersweet chocolate, highlighting raspberry notes.
- Milk chocolate (¼ cup, chopped): Adds smooth, creamy chocolate goodness for contrast.
- Raspberries (1 cup, fresh or frozen): Bursts of juicy brightness dispersed throughout the dough.
- Flaky salt (½ teaspoon for sprinkling): A final touch that brings out all the sweet and tart flavors beautifully.
How to Make Chocolate Raspberry Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 355°F (180°C) and lining a cookie sheet with parchment paper. This simple step ensures your cookies won’t stick and bake evenly, setting you up for cookie success right from the start.
Step 2: Brown the Butter
Take the butter and melt it on medium heat in a saucepan, stirring frequently. Watch carefully as golden brown bits form on the bottom – that’s your brown butter magic developing! Once you see those lovely browned specks, promptly transfer the butter to a heat-safe container to cool. This step infuses your cookies with a nutty flavor that is absolutely irresistible.
Step 3: Mix Sugars and Brown Butter
Combine the brown sugar, granulated sugar, and cooled brown butter in a large bowl. Whisk vigorously until the mixture turns thick, creamy, and light in color. This aerating action helps create cookies that are wonderfully tender with a melt-in-your-mouth texture.
Step 4: Add the Egg, Salt, and Vanilla
Next, whisk in the egg, sea salt, and vanilla extract. Make sure it’s fully combined and super creamy. This mixture is the flavorful foundation that ties everything together and lifts the dough for optimal softness.
Step 5: Incorporate Dry Ingredients
Sift the flour, cocoa powder, and baking soda right onto the wet mixture. Using a spatula or large spoon, stir just until you get a thick dough. The cocoa lends that luscious chocolate depth while the baking soda helps keep the cookies delightfully soft.
Step 6: Fold in Chocolate and Raspberries
Gently fold the bulk of the chopped dark and milk chocolate into the dough. Then carefully fold in the fresh or frozen raspberries, making sure not to crush them too much. This step adds the delightful contrast of melty chocolate chunks and bright raspberry bursts throughout each cookie.
Step 7: Scoop and Bake
Use a medium cookie scoop (around 1 ⅓ ounces or size 24) to portion the dough into balls and place them on your prepared baking sheet. Press the reserved chocolate pieces on top of each cookie dough ball before popping them into the oven. Bake for 8 to 10 minutes depending on how soft and gooey you like your cookies. Remember, 8 minutes will give you that ultra-fudgy texture we all crave!
How to Serve Chocolate Raspberry Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky salt on top of warm cookies once they’re out of the oven to heighten the chocolate and raspberry notes. If you want to get fancy, a light dusting of powdered sugar adds a beautiful snowy effect and a touch of extra sweetness.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate with creamy coolness. For a cozy drink, enjoy alongside a cup of your favorite coffee or a frothy raspberry latte for an extra berry-infused experience.
Creative Ways to Present
Make a dessert platter by interspersing these cookies with fresh raspberries and chocolate shards. You could also sandwich two cookies together with raspberry jam or cream cheese frosting for a decadent treat. These creative ideas make your Chocolate Raspberry Cookies Recipe the star of any gathering!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to three days. This way, they stay soft and maintain that fresh-from-the-oven taste. If the cookies firm up, a few seconds in the microwave revives their gooey charm.
Freezing
Wrap cookies individually in plastic wrap and store in a freezer-safe bag for up to three months. When you’re ready to enjoy, thaw them at room temperature, or pop them into a warm oven for a few minutes to recapture that just-baked feeling.
Reheating
For best results, reheat cookies in a 300°F oven for about 5 minutes. This restores their softness and brings out the melty goodness of the chocolate and raspberries. Avoid microwaving for too long to prevent the raspberries from becoming soggy.
FAQs
Can I use frozen raspberries in the Chocolate Raspberry Cookies Recipe?
Absolutely! Use frozen raspberries directly in the dough without defrosting to prevent excess moisture. They’ll bake beautifully and give you juicy bursts inside the cookies.
What kind of chocolate works best for this recipe?
A combination of raspberry-infused dark chocolate and high-quality 80% dark chocolate provides the ideal balance of fruity richness and bittersweet depth. Adding milk chocolate creates a creamy contrast that complements the other flavors perfectly.
How do I make sure my cookies come out soft and gooey?
Baking the cookies for around 8 minutes rather than the full 10 keeps them soft and fudgy. Also, don’t overmix the dough, and use brown butter for extra moisture and flavor.
Can I make this recipe vegan or gluten-free?
This recipe can be adapted with plant-based butter and egg replacers for a vegan version, and by using gluten-free flour blends, you can make it gluten-free. Keep in mind that texture might vary slightly.
Why is brown butter important in this Chocolate Raspberry Cookies Recipe?
Brown butter adds a wonderful nutty, caramel-like flavor that elevates the chocolate and raspberry notes, making these cookies much more flavorful and aromatic than usual.
Final Thoughts
Honestly, once you try this Chocolate Raspberry Cookies Recipe, it’s hard to go back to plain chocolate chip cookies. The blend of rich brown butter, luscious chocolate chunks, and bright raspberries makes every bite feel like a special occasion. Baking these cookies is such a rewarding experience that fills your kitchen with warm, comforting scents and your heart with joy. So grab your ingredients, preheat that oven, and get ready to create a batch of cookies that will quickly become a beloved favorite for you and anyone lucky enough to share them.
Print
Chocolate Raspberry Cookies Recipe
These decadent Chocolate Raspberry Cookies combine rich brown butter, natural cocoa powder, and luscious dark and milk chocolates with fresh or frozen raspberries. Baked to perfection with a slightly gooey center and a sprinkle of flaky salt, these cookies offer a perfect balance of sweet, tart, and deep chocolate flavors in every bite.
- Total Time: 25 minutes
- Yield: 12 servings
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 large egg (room temperature)
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ¾ cup brown sugar (packed)
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour (210g)
Mix-ins
- 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)
Topping
- ½ teaspoon flaky salt (for sprinkling on top)
- Reserved ¼ cup chopped chocolate pieces
Instructions
- Preheat and Prepare: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Butter: Place 1 cup unsalted butter into a saucepan and heat over medium, stirring frequently until it melts and begins to simmer. Watch closely to avoid burning the butter.
- Brown the Butter: Continue heating until golden brown bits form at the bottom and the butter develops a nutty aroma. Immediately remove from heat and pour into a heat-safe container to stop the cooking process.
- Cool the Brown Butter: Let the brown butter cool to room temperature. To speed this up, place the container into a larger bowl filled with ice water, creating an ice bath.
- Mix Sugars and Butter: In a large mixing bowl, combine ¾ cup brown sugar, ¾ cup granulated sugar, and the cooled brown butter. Use a wire whisk to vigorously whip until the mixture becomes thick, creamy, and lightened in color.
- Add Egg and Flavoring: Whisk in 1 large room temperature egg, ¼ teaspoon sea salt, and 1 tablespoon pure vanilla extract until super creamy and fully combined.
- Incorporate Dry Ingredients: Sift 1 ¾ cups all purpose flour, ½ cup natural cocoa powder, and ½ teaspoon baking soda directly into the wet mixture. Fold gently using a large spoon or spatula until a thick dough forms.
- Add Chocolate and Raspberries: Mix in most of the chopped dark and milk chocolates, reserving about ¼ cup for topping. Gently fold in the fresh or frozen raspberries without defrosting to maintain their shape and texture.
- Portion the Dough: Using a medium cookie scoop (1 ⅓ oz or size 24), scoop cookie dough balls and place them evenly spaced on the prepared parchment-lined baking sheet.
- Top and Bake: Press the reserved chopped chocolate pieces on top of each cookie dough ball. Sprinkle lightly with ½ teaspoon flaky salt. Bake in the preheated oven for 8-10 minutes; 8 minutes for softer, fudgier cookies, or up to 10 minutes for slightly firmer edges.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies set for a few minutes before transferring to a wire rack to cool completely. Enjoy your rich, chocolatey raspberry cookies!
Notes
- Using room temperature egg helps the batter mix evenly and results in better texture.
- Keep frozen raspberries unthawed before mixing to prevent excess moisture in the dough.
- Adjust baking time based on your preferred cookie texture—less time for softer, gooier cookies.
- Brown butter adds a rich, nutty flavor but be careful not to burn it to avoid bitterness.
- The flaky salt sprinkled on top enhances the chocolate and raspberry flavors by adding a balanced contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert – Cookies
- Method: Baking
- Cuisine: American
