Description

Delight in these rich and fudgy Chocolate Raspberry Cookies featuring a perfect balance of buttery brown sugar dough, intense cocoa, melty dark and milk chocolates, and bursts of fresh or frozen raspberries. Baked to a soft, chewy texture with crisp edges and topped with a sprinkle of flaky salt, these cookies offer a luxurious treat packed with fruity and chocolatey goodness.

Ingredients

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Wet Ingredients

1 cup unsalted butter
¾ cup brown sugar, packed
¾ cup granulated sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract

Dry Ingredients

½ cup natural cocoa powder (50g)
½ teaspoon baking soda
1 ¾ cup all purpose flour (210g)
¼ teaspoon sea salt

Add-Ins

¾ cup dark chocolate raspberry-flavored dark chocolate, chopped
¼ cup milk chocolate, chopped
1 cup raspberries, fresh or frozen (do not defrost if frozen)

Topping

½ teaspoon flaky salt for sprinkling on top

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Instructions

Preheat and Prepare: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking.
Browning Butter: Place the unsalted butter in a saucepan over medium heat. Stir frequently as it melts and begins to simmer. Watch closely for golden brown bits forming at the bottom; this indicates the butter is browned. Once browned, immediately remove from heat and transfer to a heat-safe container to cool to room temperature. To speed cooling, place the container in an ice water bath.
Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Whisk vigorously until the mixture becomes thick, creamy, and light in color.
Add Egg and Flavorings: Add the egg, sea salt, and vanilla extract to the sugar and butter mixture. Whisk thoroughly to combine, creating a smooth and creamy base.
Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and baking soda directly into the wet mixture. Stir gently with a large spoon or spatula until a thick cookie dough forms.
Add Chocolate and Raspberries: Fold in most of the chopped dark chocolate raspberry chocolate, reserving about ¼ cup for topping. Then gently fold in the fresh or frozen raspberries without defrosting to prevent breaking them up.
Portion Cookies: Use a medium cookie scoop (about 1 ⅓ oz or size 24) to scoop dough into balls. Place them evenly spaced on the prepared baking sheet.
Add Toppings: Press the reserved milk chocolate chunks gently onto the top of each cookie dough ball. Sprinkle with flaky salt to enhance the flavor.
Bake: Bake in the preheated oven for 8-10 minutes. For softer, fudgier texture, bake closer to 8 minutes. The cookies will set as they cool.
Cool and Serve: Remove from oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack or serving warm.

Notes

Make Ahead: Portion the cookie dough balls on a parchment-lined sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months.
Storage: Keep baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Butter Browning: Stir butter frequently while browning to avoid burning and achieve the perfect nutty flavor.
Butter Cooling: Let browned butter cool fully before combining it with sugars to get the right cookie dough consistency.
Flour Measurement: Weigh the flour for precise measurement and the ideal cookie texture.
Using Frozen Raspberries: Add frozen raspberries directly without defrosting to avoid soggy dough.
Don’t Overbake: Underbake slightly to ensure fudgy, chewy cookies with crisp edges.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg