Description
These Chocolate Raspberry Cookies combine the rich, nutty flavor of brown butter with the intense taste of dark chocolate and the tartness of fresh raspberries. Soft, fudgy, and with a slightly crisp edge, they make a perfect indulgent treat that balances chocolate decadence with fruity freshness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 large egg (room temperature)
- 1 tablespoon pure vanilla extract
Sugars & Salt
- ¾ cup brown sugar (packed)
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ teaspoon flaky salt (for sprinkling on top)
Dry Ingredients
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour (210g)
Chocolate & Fruit
- ¾ cup dark chocolate raspberry dark chocolate, chopped
- ½ bar of 80% dark chocolate (reserved for topping)
- ¼ cup milk chocolate, chopped
- 1 cup raspberries (fresh or frozen, do not defrost if frozen)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: Place the unsalted butter in a saucepan over medium heat. Stir frequently to prevent burning and let it simmer until golden brown bits form at the bottom, which gives a nutty flavor. Immediately remove from heat and pour the brown butter into a heat-safe container to cool.
- Cool the Brown Butter: Allow the browned butter to cool to room temperature. To speed this up, place the container in an ice water bath.
- Mix Sugars and Brown Butter: In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Whisk vigorously until the mixture is thick, creamy, and lightened in color.
- Add Egg, Salt, and Vanilla: Add the egg, sea salt, and vanilla extract to the sugar and brown butter mixture. Whisk again vigorously until super creamy to build a smooth batter.
- Sift and Incorporate Dry Ingredients: Sift the flour, cocoa powder, and baking soda directly into the bowl. Stir gently with a spoon or spatula until a thick dough forms, ensuring no dry patches remain.
- Add Chocolate and Raspberries: Fold most of the chopped dark and milk chocolate into the dough, reserving about ¼ cup for topping. Then top the dough with fresh or frozen raspberries, folding very gently to avoid breaking them up and to maintain texture.
- Shape Cookies: Using a medium cookie scoop (approximately 1 ⅓ oz or size 24 scoop), portion the dough into balls. Arrange them spaced out on the parchment-lined baking sheet.
- Top and Sprinkle: Press the reserved chocolate pieces gently on top of each cookie dough ball and sprinkle with flaky salt to enhance flavor.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. For fudgier, gooier cookies, bake closer to 8 minutes. Remove from oven and allow cookies to set on the baking sheet for a few minutes before transferring.
Notes
- Make ahead: Portion cookie dough balls on a parchment-lined sheet and freeze until solid. Transfer to freezer bags and freeze for up to 3 months.
- Storage: Keep cookies in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.
- Don’t Burn the Butter: Stir frequently during browning to prevent any burnt flavors.
- Cool Butter Completely: Brown butter must be cooled thoroughly for proper cookie texture.
- Weigh Flour: For best results, weigh flour to achieve the perfect cookie texture.
- Keep Frozen Raspberries Frozen: Add frozen raspberries directly without thawing to avoid sogginess.
- Underbake Slightly: Baking for 8 minutes rather than 10 yields soft, fudgy cookies with a crispy edge.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
