Description
These decadent Chocolate Raspberry Cookies combine the rich, nutty flavor of browned butter with dark and milk chocolate chunks and fresh raspberries for a fudgy, brownie-like texture. Perfectly crisp on the edges with a soft, chewy middle, these cookies offer a sophisticated twist on a classic treat with their luscious tart berry bursts and a sprinkle of flaky salt on top.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all-purpose flour (210g)
Chocolate and Fruit
- ¾ cup dark chocolate raspberry dark chocolate, chopped
- ½ bar (about ¼ cup) 80% dark chocolate, chopped (for topping)
- ¼ cup milk chocolate, chopped
- 1 cup raspberries, fresh or frozen (do not defrost if frozen)
Finishing
- ½ teaspoon flaky salt for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 355°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: Place the unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and starts to simmer. Watch carefully until golden brown bits form on the bottom, indicating perfectly browned butter. Quickly remove from heat and transfer to a heat-safe container to cool to room temperature. To speed cooling, place the container in an ice water bath.
- Mix Sugars and Butter: In a large bowl, combine the cooled browned butter with brown sugar and granulated sugar. Use a wire whisk to vigorously whisk the mixture until it is thick, creamy, and has lightened in color.
- Add Egg and Flavorings: Incorporate the egg, sea salt, and vanilla extract into the sugar-butter mixture. Whisk again until fully combined and creamy, creating a smooth base for your dough.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking soda directly into the wet mixture. Fold all ingredients together gently with a spoon or spatula until a thick dough forms, taking care not to overmix.
- Add Chocolate and Raspberries: Fold most of the chopped dark chocolate and the milk chocolate into the dough, reserving some for the topping. Gently fold in the fresh or frozen raspberries without defrosting to prevent them from becoming soggy.
- Shape the Cookies: Using a medium cookie scoop (approximately 1 ⅓ oz or size 24), portion the dough into balls and arrange them spaced on the prepared baking sheet. Press the reserved chocolate pieces onto the top of each dough ball for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 8 to 10 minutes. For softer, fudgier cookies, bake closer to 8 minutes. The edges should be set, but the center still slightly soft for that perfect chewy texture.
- Cool and Finish: Remove the baking sheet from the oven and immediately sprinkle the tops with flaky salt. Let the cookies set on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make ahead: Freeze scooped cookie dough balls on a parchment-lined baking sheet, then transfer to a freezer bag once frozen. Dough can be frozen for up to 3 months.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Tip: Stir the butter frequently while browning to prevent burning.
- Tip: Ensure browned butter is completely cooled before mixing to achieve ideal cookie texture.
- Tip: Weigh flour for consistent texture and results.
- Tip: If using frozen raspberries, do not defrost before mixing to avoid soggy dough.
- Tip: Slightly underbake cookies for the best fudgy and chewy consistency with crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
