Dark Chocolate Raspberry Cookies
Updated March 05, 2020
Dark Chocolate Raspberry Cookies-chocolate cookies dotted with dark chocolate chips and raspberries. The chocolate and raspberry combo is divine!
I didn’t post a single dessert recipe in January, not even a cookie recipe. WHAT? I know, crazy! I was trying to be kind to the new year’s resolution goers. Don’t be fooled though, I may have not posted any desserts for a month, but I was still eating them. Thank goodness for our cookie stash in the freezer! 🙂
Well, it is February so I am bringing back the desserts in full force. Valentine’s Day is right around the corner and that means you NEED chocolate! Specifically, you NEED these Dark Chocolate Raspberry Cookies. They are divine!
Chocolate and raspberry are a match made in heaven. I love chocolate and raspberry desserts. A few favorites include: Raspberry Truffle Brownies, Raspberry Chocolate Bread Pudding, and Raspberry Dark Chocolate Frozen Yogurt. I’ve never made a chocolate raspberry cookie though. Crazy, since I have a serious cookie obsession. We have about 200 other cookie recipes on our site so I don’t know why it took me so long to make a chocolate raspberry cookie. I am so glad I did because the results were amazing!
I made a chocolate cookie dough and added in dark chocolate chips and frozen raspberries. I used frozen raspberries so they would hold up in the cookie. When I was rolling the cookie dough balls, some of the raspberries still juiced out and I was worried I was going to have a cookie disaster, but they baked up perfectly!
Make sure you stir the raspberries in gently and if they do start to juice out a little, it’s ok. Go ahead and form the cookie dough balls and put them in the freezer for about 15 minutes before baking.
The cookies are rich, chocolaty, with a pop of sweet raspberry! They turned out even better than expected. I LOVE these cookies!
If you are looking for a special sweet treat to make your Valentine this year, I highly recommend these Dark Chocolate Raspberry Cookies.
And if you did take a month off from desserts and are looking for a special recipe to get your sugar fix, make these cookies. You will enjoy every single bite! They are SO worth it!
Dark Chocolate Raspberry Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup Dutch processed cocoa, plus 2 tablespoons
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup frozen raspberries
- Sea salt, for sprinkling on cookies, if desired
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.
- Gradually add flour mixture and beat until just combined. Gently stir in the chocolate chips and frozen raspberries. Try not to smash the raspberries. Some will fall apart and that is ok. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. If the raspberries squish out a bit, try to place the chocolate dough over them. If some raspberries are peaking out, that is fine. Sprinkle each cookie with sea salt, if desired.
- Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
- Note-if the cookie dough balls get too soft and juicy because of the raspberries, stick them in the freezer for 15 minutes before baking. This will keep the raspberries from oozing out. Again, try to cover them with the chocolate dough as best as you can.
Nutrition
Have you tried this recipe?
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I am eating one of these delicious cookies now. Fudge chocolate cookie with raspberries perfect. My grocery store did not have Dutch cocoa so used regular because the recipe sounded too good to wait until I found the right cocoa. I was forced to eat the cookie which had too many raspberries and fell apart yummy. Other than the cocoa followed the recipe with no problem. I did cook all the cookies at once to avoid the raspberries thawing. Put one cookie sheet on bottom shelf with no problem.
Delicious! Another great cookie recipe! I love the chocolate and raspberry combo. These cookies don’t last long. Thanks for the recipe!
Will this work with regular Hershey’s cocoa? Is it hard to find Dutch processed cocoa? So excited to make this!
Could I add a bit of espresso power? How much?
I made these last night and they were delicious! The husband is also a fan of them. The only problem was my cookies didn’t spread that much when baking so they ended up more ball-like than the cookies pictured here. Could it be because I used dark brown sugar instead of light? They still tasted amazing, but next time I might mush them down a bit before popping in the oven.
I loved these cookies! I read the recipe wrong and did a rough chop on the Frozen raspberries but I think it was a good mistake! I also used half Dutch processed Coco and half special dark chocolate Coco (1/8 cup 1/8 cup) very rich cookies
These were delicious!! Much nicer once cold from the fridge. My cookie balls didn’t form into disks/circles very well so next time I’ll press them a little harder. I will also try to add a little extra raspberry as the coco taste is so strong (I used Dutch process).
I made some for my deputy neighbor for his birthday and he loved them!! They turned out beautifully even though I skipped the extra sea salt topping. I was worried at first when I mixed the dry and wet ingredients together -it seemed very thick but that worked out well when I added the raspberries. They tasted amazing!!
These cookies are SO good! Dark chocolate + raspberry is a winning combo! Thanks for the amazing recipe 🙂
Seriously the most delicious cookie ever. This cookie tastes exactly like a Dark Chocolate Raspberry Cookie made by a berry farm near me with one exception. Their cookie has a mix of dark chocolate and white chocolate chips. So, I subbed half the dark chocolate chips with white ones. Perfection! The berry farm’s Dark chocolate raspberry cookies are their top seller and my favorite. I’ll be making this again soon!
SO glad you loved the cookies!
Is that Sand Hill Berries? I *love* their cookies and came here specifically to find a similar recipe. Glad to find this one!
Question: is that 1 1/4 tsp salt or 1/4 tsp???
Fixed it! It is 1/4 teaspoon.
Can this dough be prepared early and kept refrigerator for 2 days prior to baking?
Normally you can chill most cookie doughs for up to 72 hours but with the raspberries in there I am worried it will get soggy, mushy. I would say only chill for 24 hours.
I imagine these would go bad quickly because of the fruit, but they look yummy! How long would it take until they go bad, and should i store them in the fridge??
Delicious! I used 2 chia eggs due to an allergy . Used regular cocoa. Worked wonderfully. They are heavenly little cakes with a nice raspberry tang to cut through the rich chocolate. My new favorite cookie!
Has anyone tried them without adding the chips?
You don’t have to add the chips, but they add a nice chocolate flavor.
hi. I noticed no egg in the recipe, will they still come out good?
nevermind, I replied to the wrong recipe. sorry.