These chocolate raspberry cookies are a perfect mix of sweet and tart! With gooey chocolate chips and juicy raspberries, each bite is a little piece of joy.
Honestly, who can resist a cookie that has chocolate and fruit? It’s like having dessert and a snack all in one. I love to dip them in milk for a delightful treat!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the saltiness. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter substitute. Just ensure it’s softened for easy mixing!
Flour: All-purpose flour works great for these cookies. You can try a gluten-free blend if needed, but the texture might change slightly. I recommend a cup-for-cup blend for best results.
Cocoa Powder: Regular unsweetened cocoa is perfect, but you could use Dutch-processed cocoa for a deeper chocolate flavor. If you’re short on cocoa, try using melted dark chocolate, just adjust the flour slightly to compensate.
Raspberries: Fresh raspberries are ideal, but frozen raspberries are a good alternative. Just be aware they may release more moisture. If you don’t have raspberries, try chopped strawberries or cherries for a different twist!
Chocolate Chips: Semi-sweet chocolate is delicious here, but feel free to mix it up. Dark chocolate chips add richness, while milk chocolate makes them a bit sweeter. You could even use white chocolate for a fun contrast!
How Do I Make Sure My Cookies Are Perfectly Chewy?
To get that chewy texture, you want to avoid over-baking your cookies. They should look set at the edges but still soft in the middle when you pull them out of the oven. Here are some tips:
- Use room-temperature ingredients. This helps the butter cream well with the sugars, creating a better texture.
- Don’t over-mix once you add the flour. Gently folding in ingredients helps keep the cookies tender.
- Let the cookies cool on the baking sheet for a few minutes before moving them. This allows them to firm up without losing their chewiness.
Following these tips will give you wonderfully soft and chewy cookies every time!
How to Make Chocolate Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup fresh raspberries (plus extra for garnishing)
- Flaky sea salt (for sprinkling)
Time Needed:
This recipe will take about 20 minutes to prepare and around 10-12 minutes to bake. You’ll want these cookies to cool for a bit, so plan for about 30 minutes total before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly. While it heats up, line your baking sheets with parchment paper so your cookies don’t stick.
2. Make the Dough:
In a large mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step helps to evenly distribute the dry ingredients and avoids clumps.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, blending until fully combined. Be careful not to over-mix; just stir until you no longer see dry flour.
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips, making sure they’re evenly dispersed throughout the dough. Then, carefully add the fresh raspberries and fold them in, taking care not to mash them up!
7. Scoop the Cookies:
Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Optional Garnish:
If you want, press a few extra raspberries gently on top of each cookie for a lovely presentation.
9. Sprinkle with Sea Salt:
Before baking, sprinkle a tiny pinch of flaky sea salt over each cookie to add an extra layer of flavor!
10. Bake and Cool:
Bake the cookies for 10-12 minutes until they’re set on the edges but still soft in the center. When they’re done, take them out and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Optional Chocolate Drizzle:
For an extra touch of indulgence, melt some chocolate and drizzle it over the cooled cookies before serving.
These cookies are packed with rich chocolatey goodness and sweet, tart raspberries. Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be aware that they may release more moisture during baking. It’s best to add them frozen and avoid thawing to maintain the cookie’s structure.
How to Store Leftover Cookies?
Place leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week, or freeze them, wrapped tightly, for a month.
Can I Substitute the Cocoa Powder?
You can substitute cocoa powder with melted dark chocolate, but use about 4 ounces melted chocolate instead of the cocoa powder, and reduce the flour slightly to maintain the right dough consistency.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for 15-30 minutes. This can help firm it up, making it easier to scoop and handle while baking.
