Okay, friends, gather ’round because I’m about to share a secret weapon: my all-time favorite Chocolate Raspberry Cookies recipe! Seriously, these cookies are like a warm hug on a cloudy day. They’re not just cookies; they’re an experience. Imagine biting into a fudgy chocolate cookie, then BAM, you hit this burst of tart raspberry that just wakes up your taste buds. It’s like a chocolate-covered raspberry in cookie form…only way better! If you’re a fan of those decadent chocolate-covered raspberries from fancy chocolate shops, you *have* to try these. They’re even easier than making regular Chocolate Chip Cookies, I promise!
What is chocolate raspberry cookies?
Think of Chocolate Raspberry Cookies as the sophisticated cousin of the classic chocolate cookie. It’s essentially a rich, dark chocolate cookie base swirled with a homemade raspberry sauce or jam. The tartness of the raspberries perfectly complements the deep, decadent chocolate, creating a flavor combination that’s both comforting and exciting. It’s not just throwing some raspberries into your average Cookie Dough; it’s about creating a beautiful balance between the sweet and the tart, the soft and the slightly chewy. It’s a treat that feels special, even though it’s incredibly easy to make at home. It’s something you could bring to a fancy brunch, or just enjoy with a cup of coffee on a quiet afternoon. It’s incredibly versatile, too!
Why you’ll love this recipe?
Okay, let me count the ways I love these Chocolate Raspberry Cookies… First off, the flavor is INSANE. The rich, dark chocolate paired with the bright, tangy raspberries? It’s a match made in heaven. Seriously, it’s like a party in Your mouth! And what I love most about this is how surprisingly simple it is to make. Don’t let the fancy flavor combo fool you; this is a recipe even a beginner baker can master. It’s so straightforward. Plus, ingredients-wise, we’re talking pantry staples and a handful of fresh or frozen raspberries. You don’t need any fancy equipment or hard-to-find ingredients. Honestly, you probably have most of what you need already! These cookies also offer great versatility. You can use different types of chocolate (milk, dark, semi-sweet), different kinds of raspberries (fresh, frozen, even a high-quality raspberry jam works in a pinch!), and play around with the glaze to find your perfect flavor profile. Trust me, once you make these, they’ll become a regular in your baking rotation. They always disappear so quickly at my house!
How do I make chocolate raspberry cookies?
Quick Overview
Alright, here’s the lowdown on making these amazing Chocolate Raspberry Cookies. You’re basically making a simple chocolate Cookie Dough, whipping up a quick raspberry sauce (or using your favorite store-bought jam), swirling them together, and baking until golden brown and fudgy. The best part? It’s way easier than it sounds! You don’t need any special skills or equipment, just a couple of bowls, a whisk, and an oven. And believe me, the results are *so* worth it. These cookies are seriously addictive, and they’re always a hit whenever I make them.
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s actually soft, not melted! I always leave mine out for about an hour before I start baking.
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract. Don’t skimp on the vanilla! It really enhances the chocolate flavor.
* 2 cups all-purpose flour. I always use unbleached, but regular works just fine.
* 3/4 cup unsweetened cocoa powder. Use a good quality cocoa powder for the Best Chocolate flavor. Dutch-processed is my preference, but regular works too.
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips or chunks. I like using dark chocolate, but semi-sweet or milk chocolate would work too.
For the Filling:
* 1 cup fresh or frozen raspberries. If using frozen, thaw them slightly first.
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice. Freshly squeezed is always best!
* 1 tablespoon cornstarch
For the Glaze (optional):
* 1 cup powdered sugar
* 2-3 tablespoons milk or cream. Add more or less to reach your desired consistency.
* 1/2 teaspoon Vanilla Extract
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This is crucial for preventing the cookies from sticking and makes cleanup a breeze. Trust me, you don’t want to skip this step!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is well combined. This ensures that the baking soda is evenly distributed, which is important for a consistent rise. I always give it a good whisk for at least 30 seconds.
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and almost doubled in volume. Beat in the eggs one at a time, then stir in the Vanilla Extract. Make sure each egg is fully incorporated before adding the next.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cookies. Overmixing can lead to hard cookies! Stir in the chocolate chips or chunks. I usually fold them in with a spatula to avoid overworking the dough.
Step 5: Prepare Filling
In a small saucepan, combine the raspberries, sugar, and lemon juice. Set aside. Bring to a simmer over medium heat, stirring occasionally. In a separate bowl, whisk together the cornstarch and 1 tablespoon of cold water. Set aside. Add the cornstarch slurry to the raspberry mixture and cook, stirring constantly, until the sauce is thick and creamy. Serve warm or cold. Remove from heat and let cool slightly.
Step 6: Layer & Swirl
Do not overdo chocolate cookie dough. Drop rounded tablespoons onto the prepared baking sheet. Is there space between cookies? Use a spoon or toothpick to create slits in the center of each cookie. Fill the well with a spoonful of raspberry sauce. Use a toothpick or knife to swirl the raspberry sauce into the chocolate cookie dough. This will give you an even texture. Beautiful marble effect. Don’t over-swirl, or the raspberry sauce will disappear into the dough!
Step 7: Bake
Bake for 10-12 minutes, or until the edges of the cookies are set and the centers are slightly soft. The cookies will continue to set as they cool, so don’t overbake them! I always check them at 10 minutes and then add a minute or two if needed.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. I like to use a fork or a spoon to drizzle it evenly.
Step 9: Slice & Serve
Once the glaze has set, the cookies are ready to serve! I love to enjoy them warm with a glass of cold milk. What are some good side dishes to serve with a cup of coffee? Can you store cookies in an airtight container for up to 2 days? Airtight container for longer.
What should I serve it with?
What are the best chocolate raspberry cookies? What are the right accompaniments? I’ve tried a few combinations myself.For Breakfast:What are the best cookies to serve with a cup of coffee? The bitterness of coffee perfectly complements the sweetness of cookies. What are some great side dishes to serve with a bowl of yogurt? I love dunking them in my coffee!For Brunch: Serve these cookies as part of a brunch spread with a variety of other treats, such as mini quiches, fresh fruit, and pastries. They also pair well with mimosas or sparkling cider. I arrange them on a pretty platter and they always disappear fast.
As Dessert:What are some of the best after-dinner treats? Serve with whipped cream or Ice Cream. Can you serve these with a glass of wine or herbal tea?For Cozy Snacks:With a plate of these cookies and blanket, curl up on the couch. Is it a good time to wear these shorts on rainy days or chilly evenings? What are some of the best snacks to serve with a glass of milk? My kids love this so much I make sure to always have ingredients on hand.
How do I make a perfect chocolate raspberry cookie?
Want to take your Chocolate Raspberry Cookies to the next level? Here are some of my top tips, learned from many batches of baking (and a few mistakes along the way!):
Raspberry Prep: WhatIf you’re using frozen raspberries, be sure to thaw them and drain off any excess liquid. Before making the sauce, make sure to stir it all Why is the sauce so watery? If you are using fresh raspberries, make sure they’re ripe and flavorful. I always taste them before using them to make sure they’re sweet enough.Mixing Advice:Do not overmix cookie dough. Overmixing can lead to hard cookies. Mix the dry ingredients into the wet ingredients until just combined. I always fold in the chocolate chips or chunks by hand to avoid overworking the dough.Swirl Customization Don’t over-swirl the raspberry sauce into the cookie dough! Over-swirling can cause the raspberry sauce to disappear into the dough, resulting in a less pronounced flavor and a less visually appealing cookie. Swirl the sauce gently, just enough to create a marbled effect.
Ingredient Swaps:What are some interesting combinations of chocolate and raspberries? Is it safe to use milk chocolate, semi-sweet chocolate or dark chocolate for cookie dough? Can you use different kinds of raspberries, such as black raspberry or golden rasp berry? I don’t have fresh berries on hand, but I can make raspberry jam. I’ve tried it and it worked.Baking Tips:Keep an eye on cookies while they’re baking, and don’t overbake them! Overbaked cookies will be dry and crumbly. The cookies are done when the edges are set and the centers are slightly soft. As they cool, they will continue to set.Glaze Variations: The glaze is optional, but it adds a touch of sweetness and elegance to the cookies. You can use different flavors of extract in the glaze, such as almond extract or lemon extract. You can also add a pinch of salt to the glaze to balance out the sweetness. You can also add a little bit of lemon zest to the glaze for extra lemon flavor.
Storing and Reheating Tips
Want to keep your Chocolate Raspberry Cookies fresh and delicious? Here’s how to store them properly:
Room Temperature: These cookies can be stored at room temperature in an airtight container for up to 3 days. I usually keep them in a cookie jar on the counter. Just make sure they’re covered tightly to prevent them from drying out.
Refrigerator Storage: For longer storage, you can keep these cookies in the refrigerator in an airtight container for up to a week. The cookies may become slightly firmer in the fridge, so you may want to warm them up slightly before serving.
Freezer Instructions: These cookies can also be frozen for up to 2 months. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag or container. When you’re ready to eat them, thaw them at room temperature for a few hours, or in the refrigerator overnight.
Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to freeze them without the glaze. You can add the glaze after they’ve been thawed. Otherwise, the glaze may become sticky or runny when thawed.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for Chocolate Raspberry Cookies. I really believe these cookies are worth trying, even if you’re not usually a baker. They’re the perfect combination of rich chocolate and tart raspberries, plus they’re surprisingly easy to make! And honestly, they always bring a smile to everyone’s face. If you love this recipe, be sure to check out my other cookie recipes, like my classic chocolate chip cookies or my Peanut Butter blossoms. Both great options for a delicious treat. Happy baking! I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. I’d also love to see your creations on social media, so be sure to tag me in your photos. And if you have any questions or suggestions, don’t hesitate to ask. I’m always happy to help!
Chocolate Raspberry Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and raspberries.
- Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
