These Chocolate Raspberry Cookies are a sweet treat that bring together rich chocolate and tangy raspberries. Each bite is a delightful blend of flavors you’ll love!
What’s better than chocolate, right? Add in a burst of raspberry, and you’ve got cookie magic! I always keep some handy for snacking or sharing. They disappear fast! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your cookies. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found those blends work well for cookies!
Cocoa Powder: Unsweetened cocoa powder gives your cookies that deep chocolate flavor. If you’re out, you can substitute with Dutch-processed cocoa, but it may change the taste slightly. I love the rich flavor it brings!
Pudding Powder: To enhance the cookies’ chewiness, consider adding 1-2 tablespoons of vanilla pudding mix. It’s a little secret I learned from a friend that makes such a difference!
Butter: Unsalted butter is best, as it allows you to control the saltiness. Alternatively, coconut oil works well for a dairy-free option without sacrificing texture.
Raspberries: Fresh raspberries add a wonderful tartness, but you could also use frozen ones if fresh are not available. Just thaw and pat them dry a bit before mixing in to avoid excess moisture.
How Do I Ensure My Cookies Stay Soft and Chewy?
The key to soft and chewy cookies lies in not overmixing the batter and baking just the right amount.
- Mix until the dry ingredients are just combined with the wet ones; this prevents gluten from developing too much.
- Keep an eye on the baking time. Pull the cookies out when the edges look set but the center is still soft. They will continue to firm up as they cool.
- Also, let them cool a bit on the baking sheet before transferring; this helps them maintain a soft texture.
And don’t forget, a sprinkle of flaky sea salt right after baking adds a touch of flavor that balances the sweetness perfectly!
Chocolate Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark or semi-sweet chocolate chunks or chips
- 3/4 cup fresh raspberries (plus extra for topping)
For Garnish:
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making a total time of around 30 minutes. After baking, you’ll want to let the cookies cool for a bit, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until everything is evenly combined. This will help ensure your cookies rise nicely!
3. Combine Wet Ingredients:
In a large bowl, mix the slightly cooled melted butter with the granulated sugar until it’s nice and smooth. Then, add in the egg and vanilla extract, whisking until everything looks well-mixed and creamy.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Remember, don’t overmix; it’s okay if there are a few small lumps!
5. Add Chocolate and Raspberries:
Carefully fold in the chocolate chunks or chips and the fresh raspberries. Be gentle to keep the raspberries intact—they’ll add beautiful bursts of flavor in your cookies!
6. Scoop the Dough:
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra raspberries onto the top of the cookies for a lovely presentation.
7. Bake Your Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but soft in the middle. A little gooeyness is perfectly okay!
8. Add a Sprinkle of Salt:
Once baked, remove the cookies from the oven and immediately sprinkle a light pinch of flaky sea salt on top, if you like that sweet and salty contrast.
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Your rich, chocolatey cookies bursting with juicy raspberry flavor are ready! Serve them warm or store in an airtight container for a delightful treat later. Enjoy every bite!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If you opt for frozen raspberries, just thaw and drain them to avoid excess moisture, then gently fold them into the dough. This way, your cookies will still have a lovely raspberry flavor without becoming watery.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; just make sure to layer them with parchment paper and place them in a freezer-safe bag for up to a month.
Can I Substitute the Butter with Coconut Oil?
Yes, you can substitute unsalted butter with melted coconut oil for a dairy-free option. Use the same amount, and your cookies will still turn out deliciously soft and chewy!
What if My Cookie Dough Is Too Sticky?
If your cookie dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle and scoop without losing shape when baking.
