Craving a decadent treat that's quick to make, won't derail your healthy eating goals, and explodes with flavor? Look no further than Fudgy Raspberry Chocolate Cookies! These cookies are my go-to when I need a little pick-me-up. I remember one evening, after a long day of work, I was desperate for something sweet, but didn't wan't to spend hours in the kitchen or consume empty calories. So, I whipped up these cookies, and their rich, fudgy texture and tangy raspberry notes instantly lifted my spirits. They're truly irresistible!
Why You Will Love This Recipe
My grandmother, a wonderful baker known for her simple yet fantastic recipes, always had a batch of cookies on hand. While her original recipe was a straightforward chocolate cookie, the addition of raspberry came years later on a trip to Belgium where I first tasted the iconic flavor pairing. Adding raspberries to these Fudgy Raspberry Chocolate Cookies felt like the perfect tribute to both my grandmother's baking and a cherished memory.
Ingredients
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (75g) fresh or frozen raspberries, roughly chopped
- 1/2 cup (85g) chocolate chips (dark or semi-sweet)
Step-by-Step Instructions for Making the Recipe
- Preheat: Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- Cream: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix Wet Ingredients: Beat in the cocoa powder until well combined. Then, mix in the egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
- Add Raspberries and Chocolate: Gently fold in the chopped raspberries and chocolate chips.
- Drop: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then serve Fudgy Raspberry Chocolate Cookies.
Fudgy Raspberry Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the cocoa powder until well combined. Then, mix in the egg and vanilla extract.1/2 cup unsweetened cocoa powder, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt.1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the chopped raspberries and chocolate chips.1/2 cup fresh or frozen raspberries, roughly chopped, 1/2 cup chocolate chips (dark or semi-sweet)
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then serve Fudgy Raspberry Chocolate Cookies.