These chocolate raspberry cookies are a tasty treat! With chewy chocolate dough and bursts of sweet raspberries, they’re perfect for any snack time. Plus, they are super easy to make!
I love how the chocolate and raspberry flavors mix together. They taste like a little bite of happiness! Enjoy them warm with a glass of milk, and don’t forget to save some for friends—if you can! 😄
Key Ingredients & Substitutions
All-purpose flour: This is your base. You can substitute it with a gluten-free flour blend if needed, but the texture might differ a bit. Just make sure it’s cup-for-cup to maintain the right consistency.
Cocoa powder: Unsweetened cocoa powder gives these cookies their rich chocolate flavor. If you’re out, you can use Dutch-process cocoa, which is less acidic and has a smoother taste.
Butter: I always use unsalted butter for control over salt levels. If you’re dairy-free, coconut oil works as a nice alternative, though it may affect the cookies’ texture.
Dark chocolate: Dark chocolate chunks add a luxurious taste. If you prefer milk chocolate or semi-sweet, feel free to swap them in! You might want to reduce the sugar if using sweeter chocolate.
Fresh raspberries: Fresh raspberries bring a burst of tartness. If out of season, frozen raspberries are a good substitute, but let them thaw and drain to avoid excess moisture.
How Do I Get the Cookies to Stay Soft in the Center?
To achieve that soft, gooey center, it’s important not to overbake your cookies. Here’s how to ensure they bake perfectly:
- Start checking your cookies a minute or two before the recommended bake time. You want the edges set while the center is still soft!
- Take the cookies out when they’re slightly underbaked—about 10-11 minutes should be enough.
- Let them cool on the baking sheet before moving them, as they’ll continue to cook from the residual heat.
By following these tips, you’ll enjoy cookies that are soft on the inside and have the perfect amount of chew! Enjoy baking! 🍪
Chocolate Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) 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
- 1 cup (175g) dark chocolate chunks or chips
- 1 cup fresh raspberries
- Optional: sea salt flakes for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. With cooling, plan for approximately 30 minutes before enjoying these delightful cookies!
Step-by-Step Instructions:
1. Prepping the Oven & Baking Sheet:
Start by preheating your oven to 350°F (175°C). This gives it time to get nice and hot while you mix the cookie dough! Line a baking sheet with parchment paper to prevent sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step ensures that everything is evenly mixed. Set this bowl aside for now.
3. Creaming Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. You can use an electric mixer or mix by hand with a spatula. This step adds air to your dough and makes the cookies soft!
4. Adding Eggs and Vanilla:
Add in the egg and vanilla extract to your butter and sugar mixture. Beat everything together until it’s fully combined – it should be smooth and creamy!
5. Combining Dry and Wet Mixtures:
Now, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—don’t overdo it! We want to keep that wonderful texture.
6. Folding in Chocolate & Raspberries:
Gently fold in the dark chocolate chunks and fresh raspberries. Be careful not to squish the raspberries too much; we want those juicy bursts in every bite!
7. Scooping the Cookie Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart—they’ll spread as they bake!
8. Optional Salt Sprinkle:
If you love a little contrast in flavor, sprinkle a few flakes of sea salt on top of each cookie. It pairs beautifully with the chocolate!
9. Baking Time:
Pop the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be set while the centers remain a little soft.
10. Cooling the Cookies:
Once you take them out, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
11. Enjoying Your Cookies:
Now for the best part—serve and enjoy! These chocolate raspberry cookies are best fresh but can be stored in an airtight container for up to 3 days. Happy baking!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them before adding to the cookie dough to prevent excess moisture, which could make your cookies soggy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them! Just make sure to layer them with parchment paper to prevent sticking.
Can I Substitute Cocoa Powder?
If you’re out of unsweetened cocoa powder, you can use Dutch-process cocoa instead. Just keep in mind that it has a different flavor profile, being smoother and less acidic, but it will work well in this recipe!
What If I Don’t Have Dark Chocolate?
Not a problem! You can substitute with semi-sweet chocolate or even milk chocolate if that’s your preference. Just remember that this may make your cookies a bit sweeter, so you might want to reduce the sugar slightly if you like them less sweet.