These Chocolate Raspberry Cookies are a sweet treat that everyone will love! They are soft, chewy, and full of rich chocolate flavor with a fruity raspberry twist.
Honestly, who wouldn’t want cookies with chocolate and fruit? I love how easy they are to whip up. You can enjoy them fresh out of the oven, or save some for later—if they last that long! 😄
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. If you’re out of butter, you can substitute with equal amounts of coconut oil or vegetable oil. Just remember, it might change the flavor a bit!
Sugars: Both granulated and brown sugars are used to create the perfect texture and sweetness. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute like stevia. Just keep in mind it may affect the consistency.
Cocoa Powder: Unsweetened cocoa gives the cookies their chocolaty flavor. If you’re in a pinch, you can use Dutch-processed cocoa, but note that it may alter the taste slightly.
Raspberries: Fresh raspberries provide a lovely tartness. If they’re out of season, you can substitute with frozen raspberries – just ensure they’re thawed and excess water drained to avoid sogginess.
What’s the Best Way to Handle Fresh Raspberries in Cookies?
Fresh raspberries are a delight in these cookies, but they can be delicate. Here’s how to fold them in without mashing:
- Wash and dry raspberries gently using a paper towel.
- When adding them to the dough, think of folding them in instead of stirring. This means gently lifting the dough over the berries without breaking them.
- Patience is key! Take your time to avoid crushing the berries, keeping them mostly intact for those delicious bursts when you bite into the cookie.
By using these tips and substitutions, you can create a batch of Chocolate Raspberry Cookies that suit your tastes and pantry items!
How to Make Chocolate Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips or chunks
- 1 cup fresh raspberries
- Flaky sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 10-12 minutes for baking. After making the cookie dough, you’ll just need to allow them to cool for a few minutes before enjoying. So, you can have these delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This will help your cookies bake evenly and prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until it’s smooth and creamy. It should look shiny! Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mixing until combined.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting helps to avoid lumps and ensures an even mix.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet ingredients, stirring gently just until everything is combined. You don’t want to overmix; a few lumps are okay.
5. Add Chocolate and Raspberries:
Fold in the dark chocolate chips or chunks gently, followed by the fresh raspberries. Be cautious here to avoid crushing the raspberries; you want those lovely bursts of fruit in your cookies!
6. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball. For a pretty touch, you can gently press a few extra raspberries and chocolate bits on top of each cookie.
7. Sprinkle with Sea Salt:
Before baking, lightly sprinkle each cookie with flaky sea salt. This little step enhances the flavor and adds a nice touch!
8. Bake:
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set while the centers look slightly soft—that’s perfect! Take them out, and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy:
Once they are cool, enjoy your delicious, chewy Chocolate Raspberry Cookies! Perfect for a treat or sharing with friends. Happy baking!
Can I Substitute the Raspberries with Another Fruit?
Yes, you can! If you prefer or if raspberries aren’t available, try using chopped strawberries, blueberries, or even cherries. Just be sure to adjust the quantity as needed and handle the fruit gently to prevent mashing.
What If I Don’t Have Unsweetened Cocoa Powder?
If you’re out of unsweetened cocoa powder, you can substitute with Dutch-processed cocoa, but this may change the flavor slightly. Additionally, you could use chocolate syrup in a pinch—just reduce the sugar in the recipe to balance it out!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can freeze them: layer them in a container with parchment paper in between and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough and refrigerate it for up to 3 days before baking. Just cover it tightly in plastic wrap. If you’re making it more than a few days in advance, consider freezing the dough. Scoop out cookie balls, freeze them on a baking sheet, then transfer to a bag or container for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
