Description
Indulge in these luscious Chocolate Raspberry Cookies featuring a rich brown butter base, a delicate balance of dark and milk chocolates, and fresh raspberries folded into a fudgy, chewy dough. Perfectly baked to achieve crispy edges and a soft, gooey center, these cookies bring a harmonious blend of tart fruitiness and deep chocolate flavor in every bite.
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 cup (approximately) 80% dark chocolate, chopped (half a bar)
- 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 Oven: Set your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Brown the Butter: Place the unsalted butter in a saucepan over medium heat. Stir frequently as it melts and starts to simmer, watching carefully for golden brown bits to form at the bottom, which indicates the butter is browned. Immediately remove from heat and transfer to a heat-safe container to cool.
- Cool the Brown Butter: Allow the browned butter to cool to room temperature. To speed this process, place the container in an ice water bath, stirring gently.
- 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 and Flavorings: Incorporate the egg, sea salt, and vanilla extract into the sugar mixture. Continue whisking energetically until the batter is super creamy and well combined.
- Sift and Add Dry Ingredients: Sift the all-purpose flour, cocoa powder, and baking soda directly into the wet mixture. Use a large spoon or spatula to fold everything together gently until a thick cookie dough forms.
- Add Chocolate and Raspberries: Stir in most of the chopped dark and dark raspberry chocolate, reserving some for topping. Carefully fold in the fresh or frozen raspberries without defrosting to prevent the dough from becoming soggy.
- Portion Dough: Use a medium cookie scoop (1 ⅓ oz or size 24) to form balls of cookie dough. Arrange them evenly spaced on the lined baking sheet.
- Add Toppings: Press the reserved chopped chocolate pieces onto the tops of each cookie dough ball, then sprinkle with flaky salt to enhance flavor.
- Bake: Bake in the preheated oven for 8 to 10 minutes. For softer, fudgier, and gooier cookies, bake for the shorter time. Remove from the oven and let them set on the baking sheet for a few minutes before transferring.
Notes
- Make ahead: Portion the cookie dough balls onto a parchment-lined baking sheet and freeze. Once frozen, 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.
- Butter browning tip: Stir the butter frequently while browning to avoid burning and achieve a rich nutty flavor.
- Cooling the butter: Ensure the brown butter is completely cooled before mixing with sugars for perfect dough consistency.
- Flour measurement: Weigh flour to ensure the best cookie texture and avoid dry dough.
- Frozen raspberries: Do not thaw before adding to maintain their shape and prevent sogginess.
- Avoid overbaking: Remove cookies slightly underbaked for a fudgy texture with crisp edges and a chewy center.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
