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
Scale
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
