Name: Fudgy Chocolate Cookies with Raspberry
Prep time: 15 min
Cook time: PT-485899H35M49S
Total time: PT-485899H35M49S
Cuisine: American
Ingredients: 1 cup (170g) semi-sweet chocolate chips or chopped chocolate; 1/2 cup (115g) unsalted butter; 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 1 cup (125g) all-purpose flour; 1/2 cup (45g) unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup fresh raspberries or frozen (do not thaw)

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I’ve always loved the combination of rich chocolate and tart raspberries, so I created this Fudgy Chocolate Cookies with Raspberry recipe with fresh raspberries folded right in. These cookies come out soft and chewy with a decadent chocolate flavor, and the raspberries add a burst of fruity freshness that balances the sweetness perfectly.

Fudgy Chocolate Cookies with Raspberry

Ingredients

1 cup (170g) semi-sweet chocolate chips or chopped chocolate

½ cup (115g) unsalted butter

¾ cup (150g) granulated sugar

¼ cup (50g) brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup (125g) all-purpose flour

½ cup (45g) unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup fresh raspberries or frozen (do not thaw)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Melt the chocolate chips and butter together in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth. Allow the mixture to cool slightly.

In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is creamy and well combined.

Slowly pour the melted chocolate and butter mixture into the sugar and eggs, mixing until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture.

Gently fold in the fresh or frozen raspberries, taking care not to crush them too much to avoid turning the dough purple.

For best results, chill the dough for at least 30 minutes to help it firm up (this step is optional but highly recommended).

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes. The cookies should look soft but set around the edges.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. The total prep time is around 15 minutes, with an additional 30 minutes if you choose to chill the dough. Baking takes 10-12 minutes per batch.

Variations

If I want to mix things up, I sometimes add chunks of dark chocolate or white chocolate for extra texture and richness. You can swap raspberries for other berries like blueberries or blackberries, but keep them frozen until ready to fold in for the best results. For an even fudgier texture, I like to slightly underbake the cookies by a minute or two.

Storage/reheating

I usually store these cookies in an airtight container at room temperature for up to 3 days. If I want them fresher for longer, I refrigerate the cookies, which keeps them good for about a week. To reheat, I pop a cookie in the microwave for 10-15 seconds — it brings back that soft, melty texture beautifully. You can also freeze the baked cookies for up to 2 months and thaw them at room temperature.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, I use frozen raspberries all the time. Just make sure not to thaw them before folding into the dough to prevent excess moisture.

What if I don’t have cocoa powder?

You can’t really substitute cocoa powder with anything that replicates the chocolate flavor, so I recommend buying a good-quality cocoa powder to keep the fudgy texture.

Can I make these cookies vegan?

This recipe relies on butter and eggs, so for a vegan version, you’d need to replace the butter with a plant-based alternative and use flax eggs or another egg substitute. Keep in mind the texture and taste might change slightly.

How do I prevent the raspberries from making the dough too wet?

Folding the berries in gently and keeping frozen raspberries straight from the freezer helps. Also, chilling the dough helps control moisture.

Can I double the recipe?

Absolutely! Just double all the ingredients and bake the cookies in batches. The dough may need a bit more chilling time when doubled.

Conclusion

I find these fudgy chocolate cookies with raspberries to be a perfect treat when I want something rich and chocolatey but with a fresh fruity twist. They’re easy to make, come together quickly, and always impress with their soft, decadent texture and juicy bursts of raspberry. Whether for sharing or keeping all to myself, they never last long in my kitchen!

Recipe:

Fudgy Chocolate Cookies with Raspberry

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Author: Cheryl
Total Time: 25-57 minutes (including optional chilling time)
Yield: About 24 cookies
Diet: Vegetarian

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Description

Soft and chewy fudgy chocolate cookies with fresh raspberries folded in, offering a perfect balance of rich chocolate flavor and fruity freshness.

Instructions

Melt the chocolate chips and butter together in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth. Allow the mixture to cool slightly.
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until creamy and well combined.
Slowly pour the melted chocolate and butter mixture into the sugar and eggs, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture.
Gently fold in the fresh or frozen raspberries, taking care not to crush them too much to avoid turning the dough purple.
Chill the dough for at least 30 minutes to help it firm up (optional but recommended).
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until cookies look soft but set around the edges.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.