Chocolate Raspberry Cookies are a sweet treat that combines rich chocolate with tart raspberries. Each bite is soft and chewy, making them perfect for satisfying your sweet tooth!
What I love most is how the fruity flavor pops with the chocolate. They’re great for sharing, but let’s be real, I usually keep them all to myself! 😋
Making these cookies is a breeze—just mix, scoop, and bake! They’re a hit at any gathering and vanish quickly. You might want to hide a few for yourself! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies. You can use whole wheat flour for a heartier texture, or gluten-free flour if you need a gluten-free version. Just ensure it contains a binding agent like xanthan gum.
Cocoa powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you don’t have it, you can use Dutch-processed cocoa for a milder taste. Just remember, it can slightly alter the color of your cookies.
Butter: Unsalted butter gives control over the salt content. If you’re in a pinch, you can substitute with margarine or coconut oil, but the flavor may differ slightly.
Dark chocolate chunks: I love dark chocolate for its rich flavor. If you prefer something sweeter, you can use semi-sweet chocolate chips instead. For dairy-free options, try using dark dairy-free chocolate.
Raspberries: Fresh raspberries provide a delightful tartness. If they’re out of season, frozen raspberries work well too! Just be careful when mixing to avoid mushiness.
How Do I Avoid Overmixing the Dough?
Overmixing can lead to tough cookies, so it’s important to mix just enough. Here’s how to do that:
- Once you add the dry ingredients to the wet mixture, mix gently with a spatula or wooden spoon.
- Stop mixing as soon as you don’t see dry flour. It’s okay if a few small lumps remain!
- When folding in the chocolate and raspberries, use a light touch to keep the raspberries intact.
Practicing this technique will help ensure your cookies come out soft and chewy every time! Enjoy baking! 🍪
Chocolate Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (140g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (130g) dark chocolate chunks or chips
- 3/4 cup fresh raspberries (or frozen, thawed and gently drained)
- Optional: coarse sea salt for sprinkling
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 10-12 minutes of baking. You’ll need to allow about 5 minutes for cooling on the baking sheet. Altogether, you can expect to spend about 30 minutes before enjoying your freshly baked cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While it heats up, line a baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Give it a quick stir to mix everything and set aside. This will help keep your cookies fluffy!
3. Cream Butter and Sugar:
In a large bowl, take the softened butter and granulated sugar, and beat them together using a hand mixer or stand mixer until light and fluffy. This should take about 2-3 minutes. It’s key for giving your cookies that nice soft texture!
4. Add Egg and Vanilla:
Crack in the large egg and add the vanilla extract to your butter and sugar mixture. Mix until well combined. This adds flavor and helps bind the ingredients together.
5. Mix Dry Ingredients:
Gradually add those dry ingredients from your medium bowl into the wet mixture. Stir gently just until everything is combined—don’t overmix! We want the cookies to be soft and tender.
6. Fold in Chocolate and Raspberries:
Now it’s time for the fun part! Gently fold in the dark chocolate chunks and fresh (or thawed) raspberries. Be careful not to crush the raspberries too much; we want those juicy bursts of flavor in the cookies!
7. Scoop the Dough:
Using a tablespoon, scoop the dough onto your prepared baking sheet. Make sure to space the cookies about 2 inches apart. They’ll spread a little while baking!
8. Optional Salt Sprinkle:
If you like a sweet and salty contrast, lightly sprinkle some coarse sea salt on top of each cookie before they go into the oven.
9. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool!
10. Cooling Time:
After baking, let your cookies cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. The aroma will drive everyone wild!
11. Enjoy!
Dig in and enjoy those chewy cookies, bursting with sweet chocolate and tart raspberries. If you have any leftovers, store them in an airtight container for up to 3 days. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work great in this recipe. Just make sure to thaw them and gently drain any excess moisture before folding them into the cookie dough to avoid excess liquid.
What Can I Substitute for Unsalted Butter?
If you don’t have unsalted butter on hand, you can use salted butter. Just reduce the amount of additional salt in the recipe to 1/8 teaspoon. Alternatively, you can use coconut oil or margarine as a substitute.
How Long Can I Store These Cookies?
These cookies can be stored in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, you can freeze them for up to 3 months. Just make sure they are completely cooled before you freeze them!
Can I Add Nuts to the Recipe?
Definitely! Chopped nuts, like walnuts or pecans, can be a delicious addition. Just fold them in along with the chocolate and raspberries, keeping in mind that they’ll change the texture a bit!