These Chocolate Raspberry Cookies are a tasty treat that brings together rich chocolate and tangy raspberries. They’re soft, chewy, and the perfect sweet snack!
Who can resist that sweet and tart flavor combo? I love to dunk them in a glass of milk! Just be careful; they have a way of disappearing fast! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. You can use whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just make sure to check that it’s a 1:1 substitution for the best results.
Cocoa Powder: Unsweetened cocoa powder gives the cookies a rich chocolate flavor. If you’re looking for a sweeter option, you can use Dutch-process cocoa. For a lighter flavor, carob powder can work as a substitute.
Butter: Unsalted butter is ideal, as it allows you to control the salt level. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute, which still keeps the cookies rich and moist.
Dark Chocolate Chips: They add delicious chunks of sweetness. Semi-sweet chocolate chips are a great alternative if that’s what you have on hand. Or swap in white chocolate or even butterscotch chips for a fun twist!
Fresh Raspberries: These add a burst of tartness. If raspberries are out of season, you can use frozen ones, just make sure to thaw and drain any excess liquid. Dried cranberries can work in a pinch, but they won’t have the same juiciness.
How Do You Achieve the Perfect Cookie Texture?
Here’s the key to getting those cookies just right! The texture depends on a few crucial factors.
- Butter Creaming: Beat the butter and sugar well. This incorporates air into your mix, which makes the cookies light and chewy.
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can lead to tough cookies. Gently fold in chocolate and raspberries.
- Check Baking Time: Watch the cookies carefully towards the end. They should be set around the edges but still soft in the middle for that perfect chewy texture. They will continue to bake a little after you take them out!
With these tips, your Chocolate Raspberry Cookies will turn out scrumptious every time. Enjoy your baking adventure!
Chocolate Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips or chunks
- 3/4 cup fresh raspberries (plus extra for topping)
- Optional: melted dark chocolate for drizzling
- Optional: flaky sea salt for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 10-12 minutes of baking time. Plus, you’ll want to cool the cookies for about 5 minutes on the baking sheet. All in all, you can have delicious, fresh cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will help combine all the dry components evenly. Set this mixture aside for later.
3. Prepare the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until it’s light and fluffy—this should take about 2-3 minutes. The fluffier your mixture, the better the texture of your cookies!
4. Add the Egg and Vanilla:
Add the egg and vanilla extract to the butter mixture. Beat it until everything is fully combined, resulting in a smooth mixture.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mixture to the wet mixture, mixing gently until the ingredients are just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in the Chocolate and Raspberries:
Gently fold in the dark chocolate chips or chunks until evenly distributed. Then, carefully fold in the fresh raspberries, trying not to crush them so they keep their shape.
7. Scoop the Cookie Dough:
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. For a pretty touch, gently press a few extra raspberries on top of each cookie.
8. Bake Your Cookies:
Bake the cookies in your preheated oven for about 10-12 minutes, or until the edges are set but the centers are still soft. You want them nice and chewy!
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes after coming out of the oven. Then, transfer them to a wire rack to cool completely.
10. Optional Drizzle and Serve:
If you like, drizzle some melted dark chocolate over the cooled cookies and sprinkle with flaky sea salt for an extra flavor boost. Serve them up and enjoy your delicious creations!
These chocolate raspberry cookies are everything you want in a cookie—soft, chewy, and bursting with flavor. Perfect to share with friends or enjoyed all by yourself with a good book!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid before folding them into the dough to prevent making your cookies too soggy. Keep in mind they may be a bit more delicate, so handle them gently.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This helps firm it up and makes it easier to scoop and shape without it sticking to your hands or the scoop.
How Do 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 place them in the fridge for up to a week. They can also be frozen in a freezer-safe container for up to 3 months—just let them thaw at room temperature before enjoying!
Can I Substitute the Unsalted Butter in This Recipe?
Absolutely! You can substitute unsalted butter with an equal amount of coconut oil, vegetable oil, or a vegan butter alternative if you want to make the cookies dairy-free. Just keep in mind that the flavor might slightly change based on your choice.
