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Chocolate Raspberry Cookies Recipe

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4.3 from 48 reviews

Delight in these soft and luscious Chocolate Raspberry Cookies, featuring a perfect balance of sweet white chocolate chunks and tart fresh raspberries. These cookies offer a tender, melt-in-your-mouth texture with a subtle vanilla undertone, making them an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 2 ¼ cups (270g) all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 pinch of salt

Wet Ingredients

  • ¾ cup (180g) unsalted butter, melted
  • ¾ cup (135g) light brown sugar
  • ⅓ cup (70g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract

Add-ins

  • ½ cup (50g) raspberries, fresh or frozen
  • ½ cup (90g) white chocolate bars, chopped

Instructions

  1. Prepare Dry Mix: In a large bowl, whisk together the flour, cornstarch, baking soda, and a pinch of salt to ensure even distribution of leavening agents and seasoning.
  2. Combine Wet Ingredients: Pour the melted butter into a separate medium-sized bowl. Add the light brown sugar and granulated sugar, whisking vigorously until the mixture is smooth with no lumps. Incorporate the egg, egg yolk, and vanilla extract, mixing thoroughly.
  3. Mix Wet and Dry Ingredients: Add the wet mixture into the dry ingredients and gently fold using a spatula until just combined. Carefully fold in the chopped white chocolate pieces, followed by the raspberries, taking care not to crush the berries.
  4. Chill the Dough: Roll the dough into balls and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes. After chilling, let the dough soften at room temperature for about 5 minutes for easier handling.
  5. Preheat Oven and Prepare Baking Sheets: Set your oven to 325°F (160°C) and line two large cookie sheets with parchment paper for baking.
  6. Form Cookies: Arrange the dough balls on the prepared sheets, spacing each about 2 inches (5 cm) apart. Gently flatten the top of each ball with your hand to encourage even baking and spreading.
  7. Bake Cookies: Bake each batch for 10 to 12 minutes, or until the edges have set and the cookies look slightly golden. Remove from oven and let cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Shape Cookies (Optional): If your cookies haven't flattened enough, gently tap the pan on the counter once or twice and use a large round cutter to nudge them into a perfectly round shape for a polished presentation.

Notes

  • Using fresh or frozen raspberries works fine, but handle frozen raspberries gently and do not thaw to avoid excess moisture in the dough.
  • Chilling the dough is essential for preventing excessive spreading and to develop flavor and texture.
  • White chocolate chips can be substituted for chopped white chocolate bars if desired.
  • For a firmer cookie, bake closer to 12 minutes; for softer cookies, aim for 10 minutes.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipethrive.com/chocolate-raspberry-cookies-recipe/