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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
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).
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
Mix in the raspberry jam until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips and crushed freeze-dried raspberries with a spatula.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked.
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.
Serve and enjoy your chewy chocolate raspberry cookies with a glass of milk or your favorite hot beverage!
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.1 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
