Chocolate Raspberry Cookies

Chocolate pairs well with many things, but there's something special that happens when its paired with raspberries. Its rich flavor works so well with the tangy sweetness that raspberries offer. These Chocolate Raspberry Cookies live up to the hype. They're fudgy and soft with just the right amount of chewiness and each bite combines that rich chocolate flavor and tart raspberry taste for something delicious.

Semisweet chocolate chips, white chocolate chips, and raspberries are added to the batter to take it to the next level. When it comes to choosing your raspberries, I like to use frozen raspberries for these cookies since they're easier to have on hand year round, but fresh will work as well.

This recipe is super easy to make and comes together quickly. I recommend baking these cookies as soon as possible. Once you add the fresh or frozen raspberries to the dough, they tend to release liquid and letting the dough sit too long will make the cookies too moist.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Let's bake! Preheat your oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.

Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.

Stir in about ¾ of the semisweet chocolate chips, white chocolate chips, and raspberries, making sure to save the rest for the tops of the cookies. You can break down the raspberries into slightly smaller pieces as you stir.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet. Add a few chocolate chips and raspberry pieces to the tops of each cookie. Place each cookie a few inches apart on a parchment lined baking sheet.

Bake for 14-15 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.

The dough can also be made ahead, scooped and topped with chips and frozen raspberries and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.