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Chocolate Raspberry Cookies

Chocolate Raspberry Cookies

Decadent triple chocolate raspberry cookies feature crisp edges, a fudgy center, and juicy raspberries, made with toasty brown butter and no mixer required.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course cookie, Dessert
Cuisine American
Servings 12 people
Calories 408 kcal

Equipment

  • 1 cookie sheet
  • 1 parchment paper
  • 1 saucepan for browning butter
  • 1 mixing bowl large
  • 1 Wire whisk
  • 1 spatula
  • 1 medium cookie scoop around 1 1/3 oz or size 24

Ingredients
  

  • 1 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/4 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 1/2 cup natural cocoa powder 50g
  • 1/2 teaspoon baking soda
  • 1 3/4 cups all-purpose flour 210g
  • 3/4 cup dark chocolate raspberry dark chocolate plus half a bar of 80% dark chocolate
  • 1/4 cup chopped milk chocolate
  • 1 cup fresh or frozen raspberries do not defrost frozen
  • 1/2 teaspoon flaky salt for sprinkling

Instructions
 

  • Preheat the oven to 355°F (180°C) and line a cookie sheet with parchment paper.
  • Melt the butter in a saucepan over medium heat, stirring frequently. When you see golden brown bits at the bottom, remove from heat.
  • Pour the brown butter into a heat-safe container to cool to room temperature, using an ice water bath to speed cooling if desired.
  • Whisk the brown sugar, granulated sugar, and cooled brown butter together in a large mixing bowl until thick, creamy, and lightened in color.
  • Add the egg, sea salt, and vanilla extract to the mixture and whisk until very creamy.
  • Sift the all-purpose flour, cocoa powder, and baking soda into the bowl and stir with a spatula until a thick dough forms.
  • Fold most of the chopped chocolates and fresh or frozen raspberries gently into the cookie dough, reserving some chocolate for topping.
  • Use a medium cookie scoop to portion dough into balls and arrange on the prepared baking sheet.
  • Press the reserved chocolate pieces on top of each cookie dough ball.
  • Bake for 8 to 10 minutes, 8 minutes for softer, fudgier cookies. Remove and let cookies set a few minutes before serving.
  • Sprinkle flaky salt on top of the cookies after baking.

Notes

  • Freeze portioned dough on parchment for up to 3 months.
  • Store baked cookies airtight for up to 3 days or refrigerate up to 5 days.
  • Stir brown butter often to prevent burning.
  • Cool brown butter completely before making dough for ideal texture.
  • Do not thaw frozen raspberries before folding into dough to avoid sogginess.
  • Underbake slightly for soft, chewy centers with crisp edges.