Description

Indulge in the decadent combination of rich cocoa, luscious raspberries, and both dark and milk chocolate in these delightful Chocolate Raspberry Cookies. Featuring browned butter for a deep nutty flavor and a fudgy, chewy texture, these cookies balance sweet and tart notes perfectly. Easy to prepare and bake, they make a perfect treat for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
1 large egg, room temperature
1 tablespoon pure vanilla extract

Dry Ingredients

¾ cup brown sugar, packed
¾ cup granulated sugar
¼ teaspoon sea salt
½ cup natural cocoa powder (50g)
½ teaspoon baking soda
1 ¾ cup all purpose flour (210g)

Mix-ins and Toppings

¾ cup dark chocolate raspberry dark chocolate, chopped
½ bar (about ¼ cup) 80% dark chocolate, chopped (reserved for topping)
¼ cup milk chocolate, chopped
1 cup raspberries, fresh or frozen (do not defrost if frozen)
½ teaspoon flaky salt for sprinkling on top

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prepare for baking.
Browning the butter: Place the unsalted butter in a saucepan over medium heat and melt. Stir frequently to prevent burning. Watch closely until golden brown bits form at the bottom, indicating the butter is browned. Immediately remove from heat and transfer to a heat-safe container to cool.
Cool the brown butter: Let the browned butter come to room temperature. To speed this up, set the container in a larger bowl filled with ice water, creating an ice bath.
Mix sugars and brown butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and cooled brown butter. Whisk vigorously until the mixture becomes thick, creamy, and lightened in color.
Add egg, salt, and vanilla: Incorporate the egg, sea salt, and vanilla extract into the sugar and butter mixture. Whisk again thoroughly until super creamy and combined.
Sift and combine dry ingredients: Sift the flour, cocoa powder, and baking soda directly into the wet mixture. Stir gently with a large spoon or spatula until a thick dough forms.
Fold in chocolates and raspberries: Add most of the chopped dark chocolate and all the raspberries on top of the dough. Gently fold them in using a spatula, taking care not to break up the raspberries too much.
Portion dough: Use a medium cookie scoop (approximately 1⅓ oz or size 24) to scoop dough balls and place them spaced on the prepared baking sheet.
Top with reserved chocolate and flaky salt: Press the reserved chopped dark chocolate pieces onto the top of each cookie dough ball, then sprinkle a pinch of flaky salt over each to enhance flavor.
Bake: Bake in the oven for 8-10 minutes. Bake for 8 minutes if you prefer softer, fudgier cookies. Remove the tray and allow cookies to set for a few minutes before serving or transferring.

Notes

Make ahead: Freeze portioned cookie dough balls on a parchment-lined baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months.
Storage: Keep baked cookies in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.
Tip – Don’t burn the butter: Stir frequently during browning to prevent burning.
Let butter cool: Ensure browned butter cools completely to achieve perfect cookie consistency.
Weigh flour: For ideal texture, weigh your flour as specified to get consistent results.
Frozen raspberries: Add them frozen directly to dough to avoid sogginess.
Avoid overbaking: Underbake slightly for fudgy, brownie-like cookies with crisp edges and a chewy center.

Nutrition

Serving Size: 1 cookie
Calories: 240
Sugar: 18g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg