Chocolate Raspberry Cookie Recipe
Chocolate Raspberry Cookie Recipe combines rich, decadent chocolate with the sweet-tart flavor of raspberries. The dough is infused with cocoa, and fresh raspberries are mixed in, creating a perfect balance of flavors. These cookies are soft, chewy, and have a delightful burst of raspberry in every bite.
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.
Notes
❖ 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.