Chocolate Raspberry Cookies Recipe

If you’re anything like me and love the combo of rich chocolate with bursts of fruity tang, then this Chocolate Raspberry Cookies Recipe is going to become one of your favorites. These cookies are the perfect balance of fudgy chocolate and juicy raspberries, and I absolutely love how the brown butter adds this warm, nutty depth to the flavor. Stick with me because I’m going to share all my go-to tips so your cookies come out just right every single time!

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Ingredients You’ll Need

These ingredients come together in a way that’s really special—browned butter for flavor, quality chocolate for richness, and fresh or frozen raspberries to add that juicy punch. Grab the best cocoa powder and chocolate you can find; it really makes a difference here.

• Unsalted butter: Browning it enhances the cookie’s depth of flavor. Be patient and stir often to avoid burning.
• Brown sugar: Adds moisture and a subtle molasses note, helping with the chewy texture.
• Granulated sugar: Balances out sweetness and helps with crisp edges.
• Egg: Room temperature for better mixing and structure.
• Sea salt: Adds contrast and enhances all the flavors.
• Pure vanilla extract: I always use real vanilla—it’s a game changer for flavor complexity.
• Natural cocoa powder: Use a good quality unsweetened cocoa for that deep chocolate base.
• Baking soda: Helps the cookies rise slightly and spread just right.
• All-purpose flour: Weighing this ensures perfect texture—too much flour and your cookies get cakey.
• Dark chocolate raspberry dark chocolate: This chocolate is loaded with raspberry bits that melt right into the cookie.
• 80% dark chocolate: Adds intense dark chocolate chunks for melty pockets.
• Milk chocolate: For a bit of extra sweetness and creamy chocolate flavor on top.
• Raspberries (fresh or frozen): Fresh if you have them, but frozen works great too—just don’t thaw them before mixing.
• Flaky salt: For sprinkling on top, this tiny step elevates the cookies by highlighting the chocolate and raspberry flavors.

Variations

I love how versatile this Chocolate Raspberry Cookies Recipe is—you can tweak it to suit your taste or dietary needs and still get delicious cookies every time. Don’t be shy about making it your own!

• Vegan version: I tried swapping in coconut oil for butter and a flax egg for the real egg—while the flavor changes slightly, the cookies still turned out great and fudgy.
• Nutty addition: Adding chopped toasted almonds or pistachios adds a lovely crunch I find myself craving once in a while.
• Extra tart: If you’re a fan of tartness, a squeeze of fresh lemon juice or a sprinkle of dried raspberries can punch up the fruitiness.
• White chocolate swap: Replace the dark or milk chocolate chunks with white chocolate for a sweeter, creamier cookie.

How to Make Chocolate Raspberry Cookies Recipe

Step 1: Brown the butter with care

Start by melting 1 cup of unsalted butter over medium heat in a saucepan. Keep stirring constantly—this step requires a little patience, but trust me, it’s worth it. You’ll notice the butter foam and then small golden brown bits will start to appear at the bottom. As soon as you see those, take the pan off the heat to avoid burning it. Pour the butter into a heat-safe bowl to cool. To speed this up, place this bowl into a larger bowl with ice water. Brown butter is where your cookies get that warm, nutty undertone, so don’t rush this!

Step 2: Cream the sugars and brown butter

Once the brown butter has cooled to room temperature but is still liquid, whisk in ¾ cup brown sugar and ¾ cup granulated sugar in a large mixing bowl. Whisk vigorously until the mixture looks light, thick, and creamy—this incorporates air and helps the cookie texture. Avoid using a mixer here; the whisking by hand gives you better control.

Step 3: Add the egg, salt, and vanilla

Add in 1 large, room temperature egg, ¼ teaspoon sea salt, and 1 tablespoon pure vanilla extract. Whisk again thoroughly until the mixture is smooth and creamy. This step creates the base of your cookie dough’s flavor and texture.

Step 4: Mix in dry ingredients

Sift together 1 ¾ cups of all-purpose flour, ½ cup natural cocoa powder, and ½ teaspoon baking soda right into your wet mixture. This helps to avoid clumping and makes for a smooth dough. Then, fold with a spatula or large spoon until a thick, rich dough forms. Resist the urge to overmix—just combine until you don’t see dry flour.

Step 5: Fold in chocolate and raspberries gently

Chop ¾ cup of your dark chocolate raspberry chocolate and add most of it directly into the dough, leaving about ¼ cup aside for topping. Pour 1 cup of fresh or frozen raspberries on top—remember, if frozen, don’t defrost them first or they’ll lose their shape and turn mushy. Gently fold the raspberries and chocolate into the dough, being careful not to crush the berries too much. A light hand keeps these little fruit bursts intact in the finished cookie.

Step 6: Scoop and top

Use a medium cookie scoop (about 1⅓ oz or a size 24 scoop) to portion out dough balls onto a parchment paper-lined baking sheet. Press the reserved chopped milk chocolate pieces on top of each cookie ball to add that gorgeous melty finish. These little tips are what make your cookies look and taste like you picked them up from a bakery!

Step 7: Bake and finish with flaky salt

Bake at 355°F (180°C) for 8 to 10 minutes. I love to bake for just 8 minutes – the cookies come out fudgy with crisp edges and a softer center, exactly how I like them. If you prefer a firmer cookie, go for the full 10 minutes. Once out of the oven, sprinkle each cookie lightly with ½ teaspoon of flaky salt—it really brings out the chocolate and raspberry flavors. Let them set on the pan for a few minutes before transferring to a wire rack.

How to Serve Chocolate Raspberry Cookies Recipe

Garnishes

I like to finish these cookies with a light sprinkle of flaky sea salt right after baking. It cuts the sweetness beautifully and enhances that intense chocolate-raspberry combo. Sometimes I dust a tiny bit of powdered sugar for a delicate look if I’m serving them for guests—makes them look bakery-worthy!

Side Dishes

These cookies go wonderfully with a simple glass of cold milk or a warm mug of coffee or tea. I’ve also served them alongside raspberry sorbet for an extra indulgent dessert, or paired with a scoop of vanilla ice cream to balance the rich chocolate perfectly.

Creative Ways to Present

For special occasions, I arrange these cookies on a platter lined with fresh raspberry leaves or a few whole raspberries scattered around, adding some dark chocolate shavings on top. They’re also a hit when wrapped in cellophane bags tied with a ribbon—makes for a thoughtful homemade gift that friends rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they usually last about three days if they don’t get eaten sooner! For best texture, I add a slice of bread inside the container to keep them moist and chewy as long as possible.

Freezing

If I’m prepping ahead, I scoop the cookie dough balls onto a parchment-lined tray and freeze them until solid, then transfer them to a freezer bag. They keep beautifully for up to three months. When ready to bake, I pop them straight from the freezer onto my baking sheet and add a couple of extra minutes to the bake time—it saves so much time and still tastes fresh!

Reheating

To warm up leftover cookies, I pop them in the microwave for about 10-15 seconds or place them in a 300°F oven for a few minutes. This revives their melty, fudgy texture and makes them taste freshly baked again—trust me, it’s like magic.

FAQs

Final Thoughts

I can’t recommend this Chocolate Raspberry Cookies Recipe enough—you’ll find the combination of textures and flavors utterly addictive. Whether you’re baking for a cozy night in or impressing guests, these cookies never fail to bring joy. Plus, with the easy make-ahead and storage options, you can enjoy them any time. Give them a try, and I promise you’ll be hooked just like my family and me!

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