Go Back
–+ servings
Raspberry Fudgy Chocolate Cookies

Raspberry Fudgy Chocolate Cookies: Irresistibly Rich Delight

These Raspberry Fudgy Chocolate Cookies are a delicious blend of rich chocolate and sweet-tart raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1/3 cup unsweetened cocoa powder dark chocolate cocoa can elevate the taste
  • 1/2 teaspoon baking soda ensure it’s fresh for best results
  • 1/4 teaspoon salt balances sweetness and enhances all flavors
For the Wet Ingredients
  • 1/2 cup unsalted butter can be substituted with dairy-free butter for a dairy-free version
  • 1 cup granulated sugar brown sugar can impart a deeper flavor
  • 1 large egg substitute with flaxseed meal or applesauce for vegan options
  • 1 teaspoon vanilla extract opt for pure vanilla for the best quality
For the Mix-Ins
  • 1 cup fresh raspberries frozen raspberries can be used if thawed and drained first
  • 1/2 cup chocolate chips adjust quantity according to your preference

Equipment

  • Mixing bowls
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
  4. Mix in the egg and vanilla extract until fully combined.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the raspberries and chocolate chips.
  7. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes until the edges are set.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Ensure butter is softened for easy creaming and avoid over-mixing after adding dry ingredients for tender cookies.

Tried this recipe?

Let us know how it was!