These triple chocolate raspberry cookies have crisp edges, a soft and fudgy middle, loads of raspberry flavor, and are so decadent! They're made with toasty brown butter which give it extra crisp beautiful edges. Plus, you don't need an electric mixer AND you can bake the cookie dough without needing to chill it! They chocolate cookie dough is packed full of dark chocolate, milk chocolate, and dark chocolate raspberry chunks. I folded fresh raspberries right into the dough for juicy pops of tangy raspberry. The raspberries don't make the cookies cakey at all.
I think these are the best cookies I've ever made and tasted. They're just oh so decadently chocolatey, gooey, fudgy, and have pops of bright raspberry flavor. They're like fudgy brownie cookie.
Jump to:
- 🍫 Why you'll LOVE this recipe
- 📝 Key ingredients
- 👩🍳 How to make chocolate raspberry cookies
- ✔️ Expert chocolate raspberry cookies tips
- 🥄 Make ahead and storage
- ❔ Why browning the butter is so important for the chocolate raspberry cookie consistency to work
- 📖 Recipe FAQs
- 🍪 More related recipes
- 📖 Recipe
- 💬 Comments
🍫 Why you'll LOVE this recipe
- Easy: This cookie dough is so quick and easy to whip up, you don't need an electric mixer and you don't even need to chill the cookie dough!
- Fudgy, decadent chocolate cookies: These cookies are so decadent, chocolatey, and fudgy. They're the perfect cookie for when that chocolate craving really hits.
- Brown butter: The toasty brown butter chocolate cookie dough is so incredibly flavorful and rich - creating the perfect vessel for raspberry and chocolate chunk mix-ins.
- Raspberries: These cookies are filled with jammy, tangy morsels of fresh raspberries. The chunks of raspberry dark chocolate also really help add to the raspberry flavor.
- Crisp edges, soft fudgy middles: It's really the best cookie texture.
If you're looking for white chocolate raspberry cookies, you should check out my zesty white chocolate lemon raspberry cookies.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Chocolate bars: I packed these cookies full of chocolate chunks. As they bake, the chocolate chunks melt and create large pockets of gooey, molten chocolate. I tried a few combinations, but my favorite combination was a dark chocolate raspberry bar, a dark chocolate bar, and a bit of a milk chocolate bar.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Cocoa powder: I tested this recipe with natural cocoa powder. Natural cocoa powder is slightly acidic and reacts with the baking soda, creating a bit of lift that prevents the cookies from spreading too much. Natural cocoa powder is cocoa powder that only has one ingredient on the label: cocoa powder.
Raspberries: The cookie dough is packed full of real raspberries that turn into jammy, tangy morsels when baked that are full of tart raspberry flavor. The raspberries balance the richness of the cookies so perfectly.
Brown sugar: Brown sugar helps add a touch of moisture and a deeper, molassess-ey flavor to the cookies.
Salt: The salt brings out the chocolate flavor and helps balance the sweetness in the cookies. I love topping them off with even more flaky salt for some extra crunchy pops of flavor! It realy brings the cookie flavor to a whole new level.
👩🍳 How to make chocolate raspberry cookies
Prep: Preheat the oven to 355°F (180°C). Line a cookie sheet with a piece of parchment paper.
Step 1: Heat the butter in a saucepan to make brown butter.
Step 2: Pour the brown butter into a separate container to cool completely to room temperature.
Step 3: Combine brown sugar, granulated sugar, and cooled liquid brown butter in a large mixing bowl. Whisk until lightened in color.
Step 4: Add the egg, salt, and vanilla extract into the brown butter mixture. Whisk vigorously again to combine, it will become super creamy.
Step 5: Sift flour, cocoa powder, and baking soda right into the same bowl. Stir the mixture with a large spoon or spatula until it forms a thick dough.
Step 6: Add most of the chopped chocolate into the cookie dough, reserving about ¼ cup for topping the cookies. Pour the fresh or frozen (not defrosted) raspberries on top of the chocolate. Gently fold with a spatula.
Step 7: Use a medium cookie scoop to portion the cookie dough into 12 balls. Place onto a parchment lined cookie sheet, keeping them 3 inches apart.
Step 8: Press the reserved chocolate pieces on top of the cookie dough balls.
Step 9: Bake raspberry chocolate cookies for 8-10 minutes. Remove the baking sheet from the oven and let the cookies set for a few minutes. If the cookies have uneven edges, push them in with a spatula. Sprinkle with flaky salt while they're warm for a salty crunch!
✔️ Expert chocolate raspberry cookies tips
- Don't burn the butter: While you're browning the butter, make sure you stir it frequently to prevent it from burning. If it burns, it will have black bits and a bitter flavor.
- Let the brown butter cool completely before making the cookie dough: This gets you the perfect cookie consistency and helps prevent the cookies from spreading too much in the oven.
- Weigh the flour: For the perfect cookie texture that looks like the photos, it's important to weigh the flour. If you don't have a scale, then carefully spoon the flour into a measuring cup and scrape off the top without packing it in.
- If you use frozen raspberries: Don't defrost the raspberries before adding them in because they'll be soggy and disintegrate while mixing them in. Add them into the cookie dough while they're still frozen and hard.
- Don't overbake the cookies: For the perfect fudgy, brownie- like cookies with crisp edges and a soft chewy middle, make sure you underbake the cookies a touch.
🥄 Make ahead and storage
Store the cookies in an airtight container for up to 3 days, or up to 5 days in the fridge - if they even last that long!
To make ahead the chocolate raspberry cookies, you can freeze the portioned cookie dough on a parchment lined baking sheet. Once they're frozen, transfer them into a freezer bag and freeze for up to 3 months. Bake the cookie dough from frozen, and add a minute or two to the baking time.
❔ Why browning the butter is so important for the chocolate raspberry cookie consistency to work
Whenever you add fresh fruit or berries into cookies, they add a lot of moisture into the cookies. So whenever I add berries, I try to think of ways that I can reduce the moisture within the cookies in other ways.
Since butter actually contains moisture inside of it, and the browning process removes moisture - I decided to try making these cookies with browned butter. Which was the BEST decision ever.
Not only did the brown butter give the cookies mouthwateringly delicious toasty butter flavor, crisp edges and gooey middles, but it also prevented the cookies from getting soggy and cakey which can happen with berry packed cookies.
📖 Recipe FAQs
I preferred these cookies with fresh, in season raspberries but if they're out of season use frozen ones! Make sure you don't defrost them before adding them in.
Yes, browning the butter is very necessary to the success of this recipe. Not only does it add a gorgeous, toasty flavor - but it also removes extra moisture which is important because raspberries have a lot of moisture.
You don't need to - the recipe will be delicious without it. But it adds another layer of raspberry flavor and raspberry dark chocolate is pretty easy to find at the grocery store since it's such a common flavor!
You don't have to, the cookies spread perfectly without chilling. That way you can bake them off and have cookies immediately after mixing the cookie dough together?
🍪 More related recipes
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📖 Recipe
Chocolate Raspberry Cookies
Equipment
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 1 large egg room temperature
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ½ cup natural cocoa powder 50g
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour 210g
- ¾ cup dark chocolate raspberry dark chocolate, plus half a bar of 80% dark chocolate
- ¼ cup milk chocolate chopped
- 1 cup raspberries fresh or frozen (don't defrost if frozen)
- ½ teaspoon flaky salt for sprinkling on top
Instructions
- Preheat the oven to 355°F (180°C). Line a cookie sheet with a piece of parchment paper.
- Place the butter into a saucepan. Heat on medium heat to melt the butter. Let it come to a simmer, stirring frequently to prevent the bottom from burning.1 cup unsalted butter
- The brown butter is ready as soon as you notice golden brown bits of butter form at the bottom of the saucepan. Immediately remove the butter from the heat and carefully pour into a heat safe container or saucepan to help it cool down.
- Let the brown butter cool down to room temperature. To cool it faster, place the bowl of brown butter into a larger bowl filled with ice water - creating an ice water bath.
- Combine brown sugar, granulated sugar, and cooled liquid brown butter in a large mixing bowl. Use a wire whisk to whisk vigorously, whisking until it gets thick, creamy, and lightened in color.¾ cup brown sugar, ¾ cup granulated sugar
- Add the egg, salt, and vanilla extract into the brown butter mixture. Whisk vigorously again to combine, it will become super creamy.1 large egg, ¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
- Sift flour, cocoa powder, and baking soda right into the same bowl. Stir the mixture with a large spoon or spatula until it forms a thick dough.½ cup natural cocoa powder, 1 ¾ cup all purpose flour, ½ teaspoon baking soda
- Add most of the chopped chocolate into the cookie dough, reserving about ¼ cup for topping the cookies. Pour the fresh or frozen raspberries on top of the chocolate. Use a spatula to gently fold the chocolate and raspberries into the cookie dough.¾ cup dark chocolate, 1 cup raspberries
- Use a medium cookie scoop (1 ⅓ oz or size 24 scoop) to portion the cookie dough into balls. Place the cookie dough balls onto a parchment paper lined baking sheet.
- Press the reserved chocolate pieces on top of the cookie dough balls.¼ cup milk chocolate
- Bake cookies for 8-10 minutes. For softer, fudgier, more gooey cookies, bake them for only 8 minutes. Remove the baking sheet from the oven and let the cookies set for a few minutes.½ teaspoon flaky salt
Notes
- Don't burn the butter: While you're browning the butter, make sure you stir it frequently to prevent it from burning.
- Let the brown butter cool completely before making the cookie dough: This gets you the perfect cookie consistency.
- Weigh the flour: For the perfect cookie texture like in the photos it's important to weigh the flour.
- If you use frozen raspberries: Don't defrost the raspberries before adding them in because they'll be soggy and disintegrate while mixing them in.
- Don't overbake the cookies: For the perfect fudgy, brownie- like cookies with crisp edges and a soft chewy middle, make sure you underbake the cookies a touch.
MARIN WOODLAND
I’ve made these cookies a few times now and they are incredible!! So decadent and delicious.
Mary
I'm so happy you like them! They're one of my personal favorites and I keep remaking them as well
Marin
These cookies are delicious!! I followed the recipe closely and they turned out PERFECT. I’ll be making them again soon!
Nitika
Raspberries and chocolate has always been one of my favorite combinations and these are perfect! Rich, decadent, and fruity. My new go-to chocolate cookie recipe.