These chocolate raspberry cookies are a sweet treat you won’t want to miss! Filled with rich chocolate and tangy raspberries, they are soft and chewy.
Every bite is a joyful mix of flavors that makes me smile. I love serving them fresh out of the oven—who can resist warm cookies? 🍪❤️
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. For a gluten-free option, you can substitute it with a gluten-free all-purpose blend. However, it may change the texture slightly, and you’ll want to check the packaging for ratios.
Cocoa powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you don’t have it, you can use Dutch-processed cocoa. Just keep in mind it may alter the taste a bit. If you want a sweeter cookie, consider adding a little extra sugar if using a different type.
Fresh raspberries: Fresh is best for that burst of flavor! If they’re out of season, frozen raspberries work too—just let them thaw and drain excess moisture first. You could also use chopped strawberries or cherries as alternatives.
Butter: Unsalted butter gives more control over the salt in the recipe. If you prefer a dairy-free option, coconut oil or a plant-based butter can work very well.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
Soft and chewy cookies are all about timing and technique! Here are some tips to help you achieve that perfect texture:
- Don’t over-mix: Once you add the dry ingredients, mix just until combined. Over-mixing can make cookies tough.
- Watch the baking time: Bake just until the edges set. The centers should look slightly underbaked. They’ll continue to cook on the baking sheet after removing from the oven.
- Chill the dough (optional): For even softer cookies, consider chilling the dough for 30 minutes before scooping. This helps with spreading during baking.
- Cooling: Let them cool on the baking sheet for a bit before transferring to a wire rack. This helps them set and stay chewy.
With these insights and techniques, you’re on your way to baking delicious Chocolate Raspberry Cookies! Enjoy the process!
Chocolate Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup semisweet chocolate chips or chunks
For the Drizzle:
- 1/4 cup dark chocolate (for drizzling)
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 12-14 minutes to bake. Overall, with cooling time, you’re looking at about 30-45 minutes before you can enjoy your cookies!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a baking sheet and line it with parchment paper. This will make cleanup a breeze and help prevent your cookies from sticking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that everything is evenly mixed and will help prevent clumps in your cookie dough.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together until it becomes light and fluffy. This usually takes about 2-3 minutes and is key for creating a nice texture in your cookies.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time into the butter-sugar mixture. After that, stir in the vanilla extract. This adds so much flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mix from your medium bowl into the wet mixture. Stir just until everything is combined; over-mixing can make your cookies tough, and we want them soft and chewy!
6. Add Chocolate and Raspberries:
Gently fold in the semisweet chocolate chips and about half of the fresh raspberries. Be careful not to crush the berries—keeping some whole will give you delicious bursts of raspberry flavor in each bite!
7. Scoop the Dough:
Using a spoon or a cookie scoop, portion out the dough onto the prepared baking sheet. Space them about 2 inches apart, as they will spread a little while baking.
8. Top with Raspberries:
Press a few whole raspberries onto the top of each cookie dough ball. This not only looks lovely but also adds extra raspberry goodness.
9. Bake:
Place the baking sheet in the oven and bake for about 12-14 minutes. The edges should be set while the centers look slightly soft. They will firm up as they cool!
10. Cool the Cookies:
Once they’re done, take them out of the oven and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Prepare the Chocolate Drizzle:
In a microwave-safe bowl, melt the dark chocolate in short bursts, stirring until it’s nice and smooth. Be careful not to burn it—checking every 20 seconds works well!
12. Drizzle and Sprinkle:
With the chocolate melted, drizzle it generously over your cooled cookies. Immediately sprinkle them with flaky sea salt for that perfect sweet and salty combo!
13. Enjoy!
Let the chocolate set for a bit before diving into your cookies. Enjoy these delightful Chocolate Raspberry Cookies with a glass of milk or your favorite beverage!
Happy baking! 🍪❤️
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them thoroughly to remove excess moisture before folding them into the dough. This helps prevent your cookies from becoming soggy.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but they may lose some of their gooeyness. For longer storage, consider freezing them!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance, cover it tightly, and refrigerate it for up to 2 days. When you’re ready to bake, just scoop it directly onto the baking sheet and add a couple of extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to Reheat These Cookies?
If you’d like to enjoy your cookies warm, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat for about 5-7 minutes, or until warmed through. This will help soften them up without drying them out.
