If you’re looking for a decadent treat that combines the irresistible richness of chocolate with the refreshing burst of fresh raspberries, this Chocolate Raspberry Cookie recipe is the perfect choice.
The Chocolate Raspberry Cookie recipe are soft and chewy on the inside, with a slightly crisp edge, delivering a delightful texture in every bite.
The combination of milk and dark chocolate offers layers of sweetness, while the raspberries provide a tangy contrast that balances the richness beautifully.
Topped with a sprinkle of flaky sea salt, each cookie delivers the ultimate sweet-and-salty experience..
They’re easy to make, packed with bold flavors, and guaranteed to impress anyone who tries them. I can’t wait for you to experience the magic of these chocolate raspberry delights. Let’s dive in!
Why You Will Choose This Chocolate Raspberry Cookie Recipe?
You’ll choose this Chocolate Raspberry Cookie recipe because it combines the perfect balance of rich dark chocolate and tangy raspberries, creating a flavor profile that’s both indulgent and refreshing.
The addition of both milk and dark chocolate adds depth, while the touch of flaky sea salt elevates the sweetness.
Easy to prepare with a few simple ingredients, these Chocolate Raspberry Cookie recipe are sure to delight anyone with a love for indulgent, fruity treats, making them a must-try for your next dessert craving.
How To Prepare Chocolate Raspberry Cookie Recipe?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 30-35 minutes
- Course: Dessert
- Difficulty: Medium
- Cuisine: American
- Calories: Approx. 220 per cookie
- Yield: About 24 cookies
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (345g) all-purpose flour
- ⅓ cup (30g) natural cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk chocolate, chopped
- 1 cup raspberries (fresh or frozen, do not thaw if frozen)
- ½ teaspoon flaky salt for topping
- ¾ cup dark chocolate (raspberry-flavored), plus half a bar of 80% dark chocolate
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture becomes light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Add the vanilla extract and continue mixing until combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in the Chocolate and Raspberries:
Gently fold in the chopped milk chocolate, dark chocolate (raspberry-flavored and 80% dark), and fresh or frozen raspberries using a spatula. Ensure the raspberries are evenly distributed but avoid mashing them.
6. Scoop and Bake:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle each cookie with a pinch of flaky salt. Bake for 12-15 minutes, or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Special Notes For The Recipe
❖ Frozen Raspberries Tip: If using frozen raspberries, do not thaw them before adding to the dough to prevent them from breaking apart during baking.
❖ Chocolate Varieties: Feel free to adjust the types of chocolate based on preference; you can use all milk chocolate or dark chocolate if desired.
❖ Cookie Texture: For chewier cookies, slightly underbake them and let them rest on the baking sheet for a few extra minutes before transferring to the cooling rack.
Nutrition Amount Chocolate Raspberry Cookie Recipe
| Nutrition | Amount |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugar | 16g |
| Protein | 2g |
Serving Suggestions
1. Warm and Fresh
Serve the cookies fresh out of the oven while the chocolate is still gooey and the raspberries are warm. Pair them with a glass of cold milk or a cup of hot coffee for the ultimate comfort treat.
2. With a Scoop of Ice Cream
Place a warm cookie on a plate and top it with a scoop of vanilla or raspberry ice cream. The combination of warm and cold is irresistible and makes for a delightful dessert.
3. Dessert Platter Centerpiece
Arrange these cookies on a dessert tray with fresh raspberries, dark chocolate chunks, and a dusting of powdered sugar. It’s perfect for parties and special gatherings.
4. Cookie Sandwiches
Turn the cookies into sandwich desserts by spreading a layer of cream cheese frosting or raspberry jam between two cookies. These are fun and decadent treats that everyone will love.
5. Tea-Time Treat
Serve these cookies alongside your favorite herbal tea, such as chamomile or mint. The cookies’ sweetness and the tea’s calming flavors make a perfect pairing.
Baking Tips
1. Use Fresh Raspberries Carefully
Handle fresh raspberries gently to prevent them from breaking apart and releasing excess juice into the dough. This helps maintain the cookie’s texture.
2. Chill the Dough for Even Baking
For a thicker cookie, refrigerate the dough for 20–30 minutes before baking. This prevents excessive spreading in the oven.
3. Measure Ingredients Accurately
Use the spoon-and-level method for measuring flour to avoid dense cookies. Too much flour can dry out the dough.
4. Choose Quality Chocolate
Opt for high-quality dark chocolate for a richer flavor. You can use chocolate chips, chunks, or even a chopped chocolate bar.
5. Bake One Sheet at a Time
For consistent results, bake one cookie sheet at a time on the middle rack to ensure even heat Raspberries are a great source of antioxidants, vitamins C and K, and dietary fiber. When combined with dark chocolate, which is rich in flavonoids, these cookies can offer a small health boost while satisfying a sweet craving.
Is It Better To Use Frozen Or Fresh Raspberries In Cookies?
Both frozen and fresh raspberries work well in cookies, but the choice depends on your needs. Frozen raspberries are convenient, available year-round, and budget-friendly, though they can release extra moisture when thawing.
Tossing them in flour before adding to the dough can help. Fresh raspberries, while more fragile and seasonal, provide vibrant flavor and a prettier presentation with less bleeding.
For convenience and consistency, frozen raspberries are ideal; for the freshest flavor and aesthetics, choose fresh when in season.
How To Store Leftovers
To store leftover Chocolate Raspberry Cookie recipe, place them in an airtight container at room temperature. They will stay fresh for up to 4-5 days.
If you’d like to keep them for longer, you can freeze the cookies by wrapping them individually in plastic wrap and storing them in a freezer-safe bag for up to 3 months.
To thaw, simply leave them at room temperature for about 15 minutes.
More Delicious Cookie Recipes For You
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Chewy Chocolate Chip Sugar Cookie Recipe
Best Old Fashioned Chocolate Chip Cookie
Chocolate Chip Marshmallow Cookies Recipe || Perfect Sweet Treat
Conclusion
My Chocolate Raspberry Cookie recipe is a delightful way to bring together the richness of chocolate and the tangy sweetness of raspberries.
These Chocolate Raspberry Cookie Recipe are perfect for any occasion whether you’re baking for a special event, treating your family, or indulging in a little self-care. With their soft, chewy texture and bursts of fresh flavor, they never fail to impress.
I love how versatile this Chocolate Raspberry Cookie recipe is, allowing for creative variations and serving ideas that suit your taste and style. The simple ingredients and quick preparation make it easy for anyone to whip up a batch.
Give this Chocolate Raspberry Cookie Recipe a try, and let me know how it turns out. I hope you enjoy every delicious bite as much as I do!
Chocolate Raspberry Cookie Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- ½ cup 100g packed brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups 345g all-purpose flour
- ⅓ cup 30g natural cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk chocolate chopped
- 1 cup raspberries fresh or frozen, do not thaw if frozen
- ½ teaspoon flaky salt for topping
- ¾ cup dark chocolate raspberry-flavored, plus half a bar of 80% dark chocolate
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars:
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture becomes light and fluffy (about 2-3 minutes).
Add Wet Ingredients:
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Add the vanilla extract and continue mixing until combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly distributed.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the Chocolate and Raspberries:
- Gently fold in the chopped milk chocolate, dark chocolate (raspberry-flavored and 80% dark), and fresh or frozen raspberries using a spatula. Ensure the raspberries are evenly distributed but avoid mashing them.
Scoop and Bake:
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with a pinch of flaky salt. Bake for 12-15 minutes, or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.