Chocolate Raspberry Cookie Recipe

If you’re on the hunt for a cookie that’s rich, decadent, and bursting with fruity sweetness, you’re going to adore this Chocolate Raspberry Cookie Recipe. I absolutely love how the deep chocolate flavor pairs with juicy raspberries to create a perfect balance of fudgy and fresh. When I first tried this recipe, it quickly became my go-to for gatherings because everyone goes crazy for that chocolaty-berry combo. Stick with me here—I’ll share everything you need to make these beauties just right.

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Ingredients You’ll Need

The ingredients come together beautifully here, blending classic chocolate cookie basics with a few special touches. The fresh raspberries keep the cookies moist and add a burst of tartness, while the mix of dark and milk chocolate chunks melts into perfect pockets of gooey sweetness.

• Unsalted Butter: Browning the butter adds rich, nutty flavor—don’t skip this step, it makes all the difference.
• Brown Sugar: I like using packed brown sugar for a touch of molasses sweetness and chewiness.
• Granulated Sugar: Balances out the moisture and helps create those crispy edges you love.
• Large Egg: Make sure it’s at room temperature for better mixing and texture.
• Sea Salt: A pinch deepens the overall flavor, and flaky salt on top adds a lovely finishing contrast.
• Pure Vanilla Extract: You can’t go wrong with vanilla in cookies—it enhances every note.
• Natural Cocoa Powder: I prefer unsweetened for that true chocolate hit without extra calories.
• Baking Soda: Creates just enough rise and tenderness.
• All-Purpose Flour: For structure—try weighing it for consistent results.
• Dark Chocolate Raspberry Chocolate: This special chocolate flavoring brings a subtle raspberry infusion that complements the fresh berries perfectly.
• 80% Dark Chocolate: Half a bar chopped, mixed into the dough, giving those rich, melty chunks.
• Milk Chocolate: Chopped for topping—adds a creamy note and looks so pretty melted on top.
• Fresh or Frozen Raspberries: No need to defrost if frozen, keeps them from turning mushy.
• Flaky Salt: Sprinkled on top after baking to elevate every bite with a little crunch and saltiness.

Variations

I love making this chocolate raspberry cookie recipe my own by tweaking a few things based on the season or what’s in my pantry. Feel free to get creative and personalize it—you’ll find the basic recipe is flexible and forgiving.

• Add nuts: I sometimes add chopped toasted pecans or almonds to introduce a crunchy texture that contrasts so nicely with the soft cookies.
• Switch up the berry: Try blueberries or blackberries instead of raspberries if that’s what you have on hand; they bring their own unique tartness and color.
• Use vegan substitutes: You can swap the butter for vegan margarine and an egg replacer if you want a dairy-free or egg-free version, just expect a slight texture difference.
• Extra chocolate chips: For chocoholics, doubling the chocolate chips adds an indulgent melty touch that’s hard to resist.

How to Make Chocolate Raspberry Cookie Recipe

Step 1: Brown the Butter to Perfection

Start by melting your unsalted butter in a saucepan over medium heat. Here’s the fun part: you want to shoot for golden brown bits forming at the bottom—that’s the magic browning process. Stir constantly to keep it from burning, and when you see it turn a rich brown color with a nutty aroma, immediately take the pan off the heat. Pour it into a heat-safe bowl to cool. I like to put the bowl in an ice water bath to speed this up, but make sure it’s cooled completely before moving on. This step is what makes the cookie flavor so deep and special.

Step 2: Mix Sugars and Brown Butter Until Light and Creamy

In a large bowl, combine your brown sugar, granulated sugar, and cooled brown butter. Whisk vigorously until the mixture lightens in color and becomes thick and creamy. This quick whisking introduces some air and gives you a nice batter base. When you whisk by hand, you can feel the texture change—it’s quite satisfying and ensures a great crumb in the final cookie.

Step 3: Add Egg, Salt, and Vanilla, Then Sift the Dry Ingredients

Add your room temperature egg, sea salt, and pure vanilla extract to the butter-sugar mixture. Whisk again until everything is fully incorporated and creamy. Next, sift in the flour, cocoa powder, and baking soda right into the same bowl. Using a spatula or large spoon, gently stir until a thick cookie dough forms. Be careful not to overmix here—you want it combined but still tender.

Step 4: Fold in the Chopped Chocolates and Raspberries

Reserve about a quarter cup of your chopped chocolate for topping. Now, fold most of your dark chocolate raspberry chocolate and chopped 80% dark chocolate into the dough. Gently fold your fresh or frozen raspberries on top—if you’re using frozen, do NOT defrost them first; this keeps them from getting soggy or turning into a berry mush during mixing. Take your time here, folding delicately so you don’t break up the raspberries too much. This step adds those beautiful bursts of flavor and gooey texture in every bite.

Step 5: Scoop, Top, and Bake Just Right

Use a medium cookie scoop (about 1 ⅓ ounces) to portion your dough onto a parchment-lined baking sheet. Press the reserved milk chocolate pieces on top of each cookie ball so they melt beautifully in the oven. Bake your cookies at 355°F (180°C) for 8 to 10 minutes. For that fudgy, gooey texture everyone loves, I recommend pulling them out right around the 8-minute mark. They’ll look slightly underbaked but trust me—this is when they’re at their best. Let them rest on the baking sheet for a few minutes to set before moving.

How to Serve Chocolate Raspberry Cookie Recipe

Garnishes

I like to finish my cookies with a light sprinkle of flaky sea salt right after baking—it really amps up the chocolate flavor and adds a little crunchy contrast that my family can’t get enough of. Occasionally, I’ll dust with a bit of powdered sugar for a pretty touch if it’s a special occasion.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla ice cream or a simple cup of black coffee for an afternoon treat. I also love serving them alongside fresh whipped cream and extra berries for brunch guests—it’s a total crowd-pleaser!

Creative Ways to Present

For parties, I like to plate the cookies stacked with a few fresh raspberries scattered around and a tiny sprig of mint for color. Another fun idea is to drizzle melted white chocolate over the top for contrast or sandwich two cookies with raspberry jam in between for an extra decadent twist.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container on the counter for up to three days—but to be honest, that rarely happens because they disappear fast! If you want them to last longer, storing them in the fridge extends freshness to about five days without drying them out.

Freezing

This cookie dough freezes beautifully. I like to scoop the dough onto a tray lined with parchment and freeze until solid, then transfer the portions to a freezer bag—ready to bake fresh cookies whenever the craving hits. The frozen dough will keep up to three months, and baking time is about the same, just add a minute or two.

Reheating

When I reheat cookies, I pop them in the microwave for about 10-15 seconds or warm them in a low oven for 5 minutes. This warms the chocolate chunks to gooey perfection while keeping the cookies soft and tender—not dry or tough.

FAQs

Final Thoughts

This Chocolate Raspberry Cookie Recipe has become one of my absolute favorites because it’s simple yet makes such an impressive treat with minimal fuss. Whether you’re baking for family, friends, or just yourself, you’ll enjoy the rich flavors and soft texture every time. Honestly, once you try this recipe, it might just become your new signature cookie—so go ahead, give it a whirl and watch it become a beloved classic in your kitchen too!

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