Chewy Chocolate Raspberry Cookies
Indulge in the irresistible fusion of rich cocoa and tangy fruitiness with these Chewy Chocolate Raspberry Cookies! Made with a decadent blend of unsweetened cocoa powder, semi-sweet chocolate chips, and crushed freeze-dried raspberries, these cookies achieve the perfect balance of sweetness and tartness in every bite. A touch of raspberry jam in the dough adds depth of flavor and keeps the cookies moist, while the slightly underbaked centers give them a delightfully chewy texture. Easy to make in under 30 minutes, these cookies are perfect for sharing at gatherings or enjoying as a homemade treat with a glass of milk. Add a gourmet twist to your dessert repertoire with this crowd-pleasing chocolate raspberry cookie recipe!
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Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 large egg
- 1 teaspoons vanilla extract
- 0.25 cups raspberry jam
- 0.75 cups semi-sweet chocolate chips
- 0.25 cups freeze-dried raspberries, crushed
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2
In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
Step 3
In a large mixing bowl, using a hand or stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy (about 2-3 minutes).
Step 4
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
Step 5
Mix in the raspberry jam until evenly distributed.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Step 7
Fold in the semi-sweet chocolate chips and crushed freeze-dried raspberries with a spatula.
Step 8
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked.
Step 10
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy your chewy chocolate raspberry cookies with a glass of milk or your favorite hot beverage!
Nutrition Facts
| Serving size | (995.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3867.3 |
| Total Fat 155.1g | 0% |
| Saturated Fat 93.4g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1346.4mg | 0% |
| Total Carbohydrate 645.5g | 0% |
| Dietary Fiber 75.0g | 0% |
| Total Sugars 402.5g | |
| Protein 64.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 397.7mg | 0% |
| Iron 34.6mg | 0% |
| Potassium 2863.5mg | 0% |
Source of Calories