Description
Delight in these rich and fudgy Chocolate Raspberry Cookies featuring perfectly browned butter, dark and milk chocolate chunks, and bursting fresh raspberries for a tart contrast. Crispy edges with a soft, chewy center make these cookies truly irresistible.
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 bar (approx. ½ cup) 80% dark chocolate, chopped (reserved for topping)
- ¼ cup milk chocolate, chopped
- 1 cup fresh or frozen raspberries (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 prepare for baking.
- Brown the Butter: Place butter in a saucepan over medium heat. Stir frequently as it melts and simmers until you see golden brown bits form at the bottom, indicating the butter has browned. Immediately remove from the heat and pour into a heat-safe container to cool.
- Cool Brown Butter: Let the browned butter come to room temperature. To speed cooling, place the container in a bowl filled with ice water, creating an ice bath.
- Mix Sugars and Butter: In a large mixing bowl, combine brown sugar, granulated sugar, and the cooled browned butter. Whisk vigorously until the mixture becomes thick, creamy, and lightened in color.
- Add Egg and Flavorings: Add the egg, sea salt, and vanilla extract to the sugar and butter mixture. Whisk again until the mixture is super creamy and well combined.
- Incorporate Dry Ingredients: Sift cocoa powder, all purpose flour, and baking soda directly into the bowl. Stir gently with a large spoon or spatula until a thick cookie dough forms.
- Add Chocolate and Raspberries: Fold most of the chopped dark chocolate and all the raspberries into the dough carefully to avoid breaking the berries.
- Portion Dough: Use a medium cookie scoop (about 1 ⅓ oz or size 24) to portion dough into balls. Place them spaced on the lined baking sheet.
- Top Cookies: Press the reserved chopped chocolate pieces onto the tops of the cookie dough balls.
- Bake: Bake for 8-10 minutes; for softer and gooier cookies, bake closer to 8 minutes. Remove from the oven and allow cookies to set on the baking sheet for a few minutes.
- Finish with Salt: Sprinkle flaky salt on top of the cookies just before or right after baking to enhance flavor.
Notes
- Make ahead: Freeze portioned cookie dough balls on a parchment-lined sheet, then transfer to a freezer bag. Freeze up to 3 months.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.
- Tip: Stir butter frequently while browning to prevent burning.
- Tip: Ensure brown butter is cooled completely for ideal cookie texture.
- Tip: Weigh flour precisely for best consistency.
- Tip: Use frozen raspberries directly without defrosting to prevent sogginess.
- Tip: Slightly underbake cookies for fudgy, chewy texture with crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
