These Chocolate Raspberry Cookies are a tasty treat everyone will love! With a rich chocolate base and bursts of sweet raspberry, they are perfect for satisfying your sweet tooth.
Who can resist the mix of chocolate and fruit? I always find myself reaching for seconds when I bake these. Perfect for sharing—or not! 😉 Enjoy them fresh out of the oven for an extra special bite!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies, giving them structure. If you’re gluten-free, a 1:1 gluten-free flour blend works great as a substitute.
Cocoa powder: Unsweetened cocoa is essential for rich chocolate flavor. If you have Dutch-processed cocoa, it can be used for a smoother taste, though it may alter the color slightly.
Butter: I recommend unsalted butter for better control over the cookie’s salt content. Coconut oil or a vegan butter substitute works as a dairy-free option.
Granulated sugar: White sugar keeps the cookies chewy. If you’d like a deeper flavor, try brown sugar for added moisture and a hint of caramel.
Chocolate chips: Semi-sweet chips are my favorite, but feel free to use dark chocolate or milk chocolate if you prefer a sweeter cookie.
Fresh raspberries: These add a burst of flavor! If you’re out of fresh ones, frozen raspberries can work too—just be mindful they might release more moisture.
How Do You Ensure Your Cookies Are Chewy and Not Overdone?
To get that perfect chewy texture, pay close attention when baking! Here are key tips:
- Don’t overmix the dough after adding dry ingredients—this can lead to tougher cookies.
- Watch the bake time closely! They should look slightly undercooked in the center when you take them out. They’ll continue to set on the baking sheet.
- Let them cool for a few minutes on the sheet before moving them. This helps maintain that chewy center.
Chocolate Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 3/4 cup (135g) semi-sweet chocolate chips or chunks
- 1 cup fresh raspberries
- Optional: powdered sugar or coarse sugar for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 10-12 minutes of baking time. With cooling, you’re looking at roughly 30-40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This helps prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well mixed. Set this bowl aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or a whisk. Beat until the mixture is light and fluffy; this usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Add in the egg and vanilla extract. Continue to mix until well combined. You want a smooth and creamy mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
6. Add Chocolate Chips:
Fold in the semi-sweet chocolate chips or chunks using a spatula. This is where the cookie becomes really chocolatey!
7. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop dough balls onto the prepared baking sheet, making sure to space them about 2 inches apart.
8. Add Raspberries:
Gently press a few fresh raspberries onto the top of each dough ball. This will create a beautiful burst of flavor!
9. Bake the Cookies:
Bake in the preheated oven for 10 to 12 minutes. The edges should be set, while the centers may look slightly soft. They will continue to firm up while cooling.
10. Cool Down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Garnish and Serve:
If you’d like, sprinkle a bit of powdered sugar or coarse sugar over the cooled cookies for a pretty presentation. Then, serve them up and enjoy your chocolate raspberry delights!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can be used! Just make sure to thaw them first, and gently pat them dry to remove excess moisture. Keep in mind, they may release some juice while baking, but they’ll still taste great!
What Can I Substitute for Butter in This Recipe?
You can replace the unsalted butter with coconut oil or margarine for a dairy-free option. If using coconut oil, make sure it’s in its melted state for easier mixing.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a longer shelf life, up to a week. Just remember to bring them back to room temperature before enjoying for the best texture!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When ready to bake, let it sit at room temperature for about 15-20 minutes before scooping and baking.