If you love the rich combo of chocolate and fruit, wait until you try this **Chocolate Raspberry Cookies Recipe**—it’s seriously fan-freaking-tastic. I’m obsessed with how these cookies come out fudgy and soft with just the right touch of tart raspberry to balance the deep chocolate flavors. Whether you’re baking for a special occasion or just a cozy night in, this recipe will quickly become one of your go-tos.
Why You’ll Love This Recipe
- Perfectly fudgy texture: Thanks to browning the butter and careful baking time, these cookies strike the best balance between soft and chewy.
- Fresh burst of raspberries: I love using whole raspberries that stay juicy inside the cookie, giving that fresh pop in every bite.
- Gourmet chocolate mix: Combining dark chocolate raspberry bars, milk chocolate, and a sprinkling of flaky salt takes these cookies to another level.
- Super straightforward method: Don’t worry if you haven’t browned butter before—I walk you through it step-by-step for foolproof results.
Ingredients You’ll Need
These ingredients create a beautiful harmony where rich chocolate meets the brightness of raspberries. Be sure to grab good-quality chocolate and fresh or frozen raspberries to get that perfect flavor contrast.
- Unsalted butter: Browning it adds a nutty depth you won’t get with regular melted butter.
- Brown sugar: Packs moistness and a deeper caramel flavor.
- Granulated sugar: Helps balance the sweetness and adds a slight crisp edge.
- Large egg: Brings the dough together and adds moisture.
- Sea salt: Enhances the chocolate’s richness and balances sweetness.
- Pure vanilla extract: Adds warmth and complexity.
- Natural cocoa powder: Gives intense chocolate flavor without bitterness.
- Baking soda: Helps with texture and spread.
- All purpose flour: The base for cookie structure—make sure to weigh it for accuracy.
- Dark chocolate raspberry chocolate: This special bar adds chocolate and raspberry flavor bursts.
- Milk chocolate: Chopped and used as topping for melty pockets of sweetness.
- Fresh or frozen raspberries: Don’t defrost if frozen to avoid soggy dough.
- Flaky salt: Sprinkled on top to enhance flavor and add a lovely crunch.
Variations
I’m a fan of experimenting with this Chocolate Raspberry Cookies Recipe to fit the mood or what’s in my pantry that day, and I really encourage you to play around with it too—you can’t go wrong!
- Nutty twist: Add chopped toasted almonds or hazelnuts for a crunchy layer; my family goes crazy for this addition.
- Vegan version: Swap butter for coconut oil and use a flax egg instead; it still produces a great fudgy texture.
- Seasonal berries: Substitute raspberries with blackberries or chopped strawberries when in season—just be mindful of juice content.
- Spicy kick: Sprinkle a pinch of cayenne or cinnamon into the dough for a subtle warming edge.
How to Make Chocolate Raspberry Cookies Recipe
Step 1: Brown the Butter to Unlock Deep Flavor
Start by melting your unsalted butter over medium heat in a saucepan. Keep stirring frequently so it doesn’t burn—the magic moment is when golden brown bits form at the bottom, releasing that irresistible nutty aroma. Once you see this, immediately take it off the heat and let it cool. I like to speed this up by placing the butter container into a bowl filled with ice water. This step amps up the overall flavor, and I swear it takes these cookies from good to unforgettable.
Step 2: Cream Sugars and Brown Butter for the Dreamiest Base
In a large bowl, combine the cooled brown butter with both brown and granulated sugars. Whisk it vigorously until it’s thick and pale—this takes some arm work but it’s worth it for that light, creamy texture. Then add the egg, sea salt, and vanilla extract, whisking again until everything’s beautifully combined and glossy.
Step 3: Mix Dry Ingredients and Fold in Chocolate & Raspberries
Sift your flour, cocoa powder, and baking soda directly into the wet mixture to avoid any lumps. Stir with a spatula or large spoon until just combined into a thick dough. Next up, gently fold in most of your chopped dark chocolate raspberry chocolate, reserving some chunks for topping later. Then carefully fold in your fresh or frozen raspberries—if you’re using frozen, remember not to defrost them first or they’ll make the dough soggy.
Step 4: Portion, Top, and Bake to Gooey Perfection
Use a medium cookie scoop to portion dough balls onto a parchment-lined baking sheet. Press the reserved milk chocolate pieces on top of each ball—that little touch sends these cookies over the edge. Bake at 355°F (180°C) for 8 to 10 minutes: I personally go for the lower end of that range for soft, fudgy cookies with crisp edges. Let them set on the sheet a few minutes after baking—they firm up beautifully as they cool.
Pro Tips for Making Chocolate Raspberry Cookies Recipe
- Never skip browning the butter: This step is what delivers those incredible deep, nutty flavors—you’ll notice the difference immediately.
- Always let the brown butter cool: Adding it too warm will mess with the dough consistency and can cook the egg early.
- Use an ice bath to speed cooling: I discovered this trick when I was impatient—works wonders for saving time without compromising texture.
- Don’t overbake the cookies: Remove them when edges look set but centers are still soft—they’ll firm up perfectly off the heat.
How to Serve Chocolate Raspberry Cookies Recipe
Garnishes
I love finishing these cookies with a sprinkle of flaky sea salt right after baking—it amps up the chocolate flavor and adds a lovely crunchy contrast. Sometimes I’ll add a few fresh raspberries on the side for a pretty, fresh touch when serving to guests.
Side Dishes
Pairs amazing with a cold glass of milk or a rich cup of coffee. If you’re feeling fancy, I serve these cookies alongside a scoop of vanilla ice cream for that perfect dessert combo.
Creative Ways to Present
For birthdays or holiday parties, I like stacking these cookies with little raspberry jam “glue” in between to make mini cookie sandwiches. Adding a dusting of powdered sugar or drizzling some melted chocolate on top also turns them from everyday treats to party showstoppers.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, keeping them in the fridge works well for about 5 days—just bring them back to room temp before enjoying for the best flavor.
Freezing
I usually portion and scoop the cookie dough onto parchment-lined trays and freeze them solid before transferring to freezer bags. These freeze beautifully for up to 3 months—when I want to bake fresh cookies, I pop the frozen dough balls straight into the oven with a minute or two added to the bake time.
Reheating
To warm leftovers, I gently heat cookies in a 300°F oven for 5 minutes or so—this refreshes that gooey chocolate texture without drying them out. Microwaving works in a pinch, but be careful not to overheat or they’ll get tough.
FAQs
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Can I use frozen raspberries in the Chocolate Raspberry Cookies Recipe?
Absolutely! Just be sure not to defrost them before mixing into the dough to prevent sogginess. Adding frozen raspberries straight in helps keep their shape and prevents the dough from becoming watery.
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What makes browning butter so important in this recipe?
Browning butter develops a rich, nutty flavor that really elevates the chocolate notes in the cookies. It also adds a subtly complex taste that regular melted butter can’t match, resulting in a deeper, more intense cookie.
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How can I make the cookies more chewy?
Try baking them for the shorter end of the time range (about 8 minutes) and let them cool on the sheet to finish cooking. Also, not overmixing the dough and using brown sugar helps retain moisture and chewiness.
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Can I use other types of chocolate in the Chocolate Raspberry Cookies Recipe?
Definitely! The recipe is flexible—you can swap dark chocolate raspberry bars for pure dark, semi-sweet, or even milk chocolate bars depending on your preference. Just keep a balance in bittersweet and sweet chocolates for best results.
Final Thoughts
I absolutely love how this Chocolate Raspberry Cookies Recipe delivers that indulgent, bakery-quality cookie right from my own kitchen. The blend of deep chocolate, fresh raspberries, and a hint of sea salt always wins over friends and family alike—and I’m confident you’ll feel the same. Don’t be shy about trying it out, and remember to trust the process (especially the brown butter step). Treat yourself and savor each fudgy, fruity bite—you deserve it!
Print
Chocolate Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Raspberry Cookies combine rich brown butter, dark and milk chocolate chunks, and fresh or frozen raspberries for a fudgy, gooey treat. The brown butter adds a deep nutty flavor and the raspberries bring a burst of tartness, making these cookies uniquely delicious with a perfect balance of sweetness and texture.
Ingredients
Butter and Sugars
- 1 cup unsalted butter
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 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, chopped
- ½ bar (about ¼ cup) 80% dark chocolate, chopped (for topping)
- 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 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 and brown the butter: Place the butter in a saucepan over medium heat. Stir frequently to prevent burning. When you see golden brown bits forming at the bottom, the butter has browned. Immediately remove from heat and pour into a heat-safe container to cool.
- Cool the brown butter: Allow the brown butter to come to room temperature. To speed this up, place the container into a larger bowl filled with ice water, creating an ice bath.
- Whisk sugars and butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and the cooled brown butter. Whisk vigorously until the mixture becomes thick, creamy, and lightens in color.
- Add egg and flavorings: To the sugar and butter mixture, add the egg, sea salt, and vanilla extract. Whisk vigorously again until the mixture is super creamy and fully combined.
- Sift and mix dry ingredients: Sift the flour, cocoa powder, and baking soda directly into the wet mixture. Stir gently with a large spoon or spatula until a thick dough forms.
- Incorporate chocolate and raspberries: Add most of the chopped dark chocolate to the dough, reserving about ¼ cup for topping. Place the raspberries on top of the dough and gently fold them in with a spatula to avoid breaking.
- Portion dough: Using a medium cookie scoop (about 1 ⅓ ounces or size 24), scoop dough balls and place them spaced out on the lined baking sheet.
- Add chocolate topping: Press the reserved chopped chocolate pieces atop each cookie ball for a melty chocolate finish.
- Bake: Bake the cookies for 8 to 10 minutes based on your desired texture. For softer, fudgier cookies, bake for 8 minutes. Remove the baking sheet and let cookies set for a few minutes before transferring.
- Sprinkle flaky salt: Once out of the oven, sprinkle the tops with flaky salt for an enhanced flavor contrast.
Notes
- Make ahead: Portion and freeze cookie dough on a parchment-lined baking sheet. Once frozen, transfer to freezer bags and store for up to 3 months.
- Storage: Store baked cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge if they last that long!
- Don’t burn the butter: Stir frequently while browning to avoid burnt flavor.
- Cool the brown butter completely for the best cookie texture.
- Weigh flour to achieve perfect cookie consistency similar to the photos.
- Use frozen raspberries without defrosting to prevent sogginess in the dough.
- Don’t overbake; underbaking slightly yields fudgy, chewy cookies with crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
