Raspberries and chocolate is a classic pairing, and for good reason….it’s superior in flavor, texture and visual appeal. These raspberry chocolate chip cookies are made with dark chocolate (78%) and minimal sugar so the sweet raspberries and the rich but somewhat bitter chocolate is allowed to shine.
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RECIPE
Ingredients & Substitutions
Illustrated Step by Step
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Ingredients & Substitutions
The Chocolate:
Most chocolate chip cookies are made with semi-sweet store-bought chocolate chips, which is fine. I had an abundance of perfect, fresh Fall raspberries on our farm however and I didn’t want to mask any of the fresh fruit flavor with sugar.
I think dark chocolate imparts a rich cocoa flavor with that touch of bitterness that pairs well with sweet fruit, so I used a chocolate bar of 78% and just pounded it into the “chips”. Any chocolate will work in these cookies so feel free to customize to your sweetness preference.
Frozen or Fresh Raspberries?
Because we grow raspberries on our farm, fresh raspberries were readily available to me. Frozen berries will also work in this recipe, but you should make the following adjustments for the best results:
- Frozen berries will lower the temperature of your batter, so you may need to increase the cooking time by 5 minutes. Cook until golden brown around the edges.
- Don’t defrost the berries before adding them to the batter. Keep your berries in the freezer until you are ready to use them. Frozen berries will have more water in them and can make the batter runny.
- Before you add the berries to the batter you are making, toss them in a tablespoon or two of regular flour. This will help them stay evenly distributed throughout the batter.
Here are the ingredients I used in the recipe below:
Illustrated Step by Step:
The details of the recipe are in the recipe card below. Here is a visual summary of the process steps:
More Cooking with Raspberries
Since I grow my own raspberries, I am constantly testing out new recipes that make the best use of them. Here are 6 of my favorite raspberry recipes.
Grow Your Own Raspberries
Raspberries are so expensive these days and if you have any garden space they are fairly easy to grow.
I prefer growing Fall raspberries because I can just mow them down to the ground at the end of the season, rather than messing with pruning canes. Check out this post on how to grow the sweetest raspberries, and you’ll be harvesting your own crop in the second year with very little effort.
If you make and love this recipe, please leave a ★★★★★ review below and any comments others might find helpful. It means a lot to me when you try my recipes, and I’d love to know how it goes.
Raspberry Dark Chocolate Cookies
Equipment
- kitchen mallet optional
Ingredients
- 6 tablespoons unsalted butter softened to room temperature
- ¾ cups sugar
- zest of 1 lemon
- 1 large egg
- 1 ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 5 ounces dark chocolate pounded in small chunks or chips
- ¾ cups raspberries fresh or frozen
Instructions
- reheat the oven to 375 F and line 2 large baking sheets with baking paper.
- In a stand mixer with the paddle attachment, beat the softened butter and the sugar together until creamy. Add the lemon zest and egg and beat again.6 tablespoons unsalted butter, 3/4 cups sugar, zest of 1 lemon, 1 large egg
- Stir in the flour, baking soda and salt with a wooden spoon until combined. Use your hands to make sure dry ingredients are evenly mixed in.1 3/4 cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Place chocolate squares in a strong ziplock bag and use a mallet or heavy glass to pound the chocolate into small pieces. Work the pieces (chips) into the batter with your hands, followed by the raspberries. Allow the raspberries to crush slightly and ripple through the dough.If the raspberries were frozen you may want to sprinkle them with a bit of flour. .5 ounces dark chocolate, 3/4 cups raspberries
- Working with half the cookie dough, make around 10-12 golf ball-sized scoops of the mixture and place them onto the prepared trays, flattening them slightly. Space them well apart, as they will spread as they bake.Bake for 15-17 minutes until golden brown at the edges and still very slightly soft in the center. If you are using frozen raspberries you may have to cook a couple of minutes longer.Leave to cool on the tray for 5 minutes, then transfer to a cooling rack to finish firming up. Repeat with the remaining cookie dough. Enjoy slightly warm, or at room temperature. They will store in a sealed container for up to a week.
