These Chocolate Raspberry Cookies are a tasty treat! With rich chocolate and sweet, tangy raspberries, they blend the best of both worlds in every bite. They’re chewy, chocolatey, and bursting with fruity flavor.
I love how easy they are to make! Just mix the dough, fold in the raspberries, and bake until they’re soft and delightful. Perfect for sharing—or not! 😄🍪
Key Ingredients & Substitutions
Semi-Sweet Chocolate: This is crucial for the chocolate flavor. If you need a slightly less sweet option, use dark chocolate instead. You can also substitute with dairy-free chocolate if you’re vegan.
Butter: Unsalted butter is best for controlling the saltiness of the cookies. In a pinch, you could use coconut oil or a plant-based butter to make it dairy-free.
Fresh Raspberries: Fresh raspberries add a wonderful tartness. If you can’t find them, a frozen version works too! Just make sure they’re thawed and drained to avoid extra moisture in the dough.
Flour: All-purpose flour is standard, but for a gluten-free version, almond flour or a gluten-free blend could work, just adjust the amount to get the right dough consistency.
How Do I Fold in Raspberries Without Crushing Them?
Folding is an important technique to keep the raspberries intact! Here’s how to do it:
- Once your batter is mixed, take a spatula and gently scoop from the bottom, bringing the batter over the raspberries.
- Rotate the bowl as you fold to make sure the batter wraps around the berries.
- Be gentle! The goal is to combine without smashing the raspberries into bits.
Remember, the fruit bits will naturally burst a little while baking, adding to that delicious flavor! Enjoy your baking!
How to Make Chocolate Raspberry Cookies
Ingredients You’ll Need:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries (plus extra for garnish if desired)
- Optional: melted chocolate for drizzling
- Optional: coarse sea salt for sprinkling
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. You’ll want to allow a bit of cooling time on the baking rack—so total, expect about 40 minutes for everything from start to enjoying your cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Get a baking sheet ready by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Melt the Chocolate and Butter:
In a microwave-safe bowl, combine the semi-sweet chocolate and unsalted butter. Heat in the microwave in 30-second bursts, stirring in between until the mixture is smooth and fully melted. Let it cool for a few minutes.
3. Mix the Sugars and Egg:
In a medium bowl, whisk together the granulated sugar, brown sugar, large egg, and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the melted chocolate and butter mixture into the sugar mixture, stirring well to combine. This should make a glossy, rich batter.
5. Mix the Dry Ingredients:
In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures there are no lumps in your cookie dough.
6. Combine Everything:
Gradually add the dry ingredients to the wet ingredients, folding gently until just mixed. You want to avoid over-mixing to keep the cookies tender.
7. Add the Raspberries:
Carefully fold in the fresh raspberries, being gentle to avoid crushing them too much. The goal is to keep those lovely pieces whole!
8. Scoop and Shape:
Using a tablespoon, scoop the dough onto your prepared baking sheet, placing them about 2 inches apart because they will spread a little while baking.
9. Bake the Cookies:
Pop them in the oven for about 10-12 minutes. Look for edges that are set but centers that still look a bit soft—that’s the secret to chewy cookies!
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Add the Finishing Touch:
If you’re feeling fancy, drizzle some melted chocolate over the cooled cookies and sprinkle a little coarse sea salt for that extra dimension of flavor!
12. Serve and Enjoy:
Your moist, chocolatey cookies are ready to be enjoyed! Perfect for sharing with friends or savored all by yourself.
These Chocolate Raspberry Cookies offer a heavenly combination of fudgy chocolate and sweet, tart raspberries in every bite. Enjoy your baking adventure!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! You can use frozen raspberries, but make sure to thaw and drain them first to prevent excess moisture in the dough. Gently fold them in to maintain their shape.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months! Just thaw at room temperature when you’re ready to enjoy.
What Can I Substitute for the Egg?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like). This will help bind the ingredients while keeping the cookies moist.
Can I Add Nuts or Other Mix-Ins?
Certainly! Feel free to add in some chopped nuts, like walnuts or pecans, for extra texture and flavor. Just make sure to keep the total mix-ins to around a cup, so the dough doesn’t get too crowded.
