Dark Chocolate Raspberry Cookies
Recipe

Dark Chocolate Raspberry Cookies

Published on Friday, September 20, 2024
by
Jessie Hulsey

Low-FODMAP
IBS
Jump to Recipe

Decadent Chocolate Raspberry Cookies: A Perfect Blend of Rich and Tangy

Chocolate raspberry cookies are a delicious treat that combines rich chocolate with the tartness of fresh raspberries. The use of both dark chocolate and raspberries creates a perfect combination that makes these cookies the most delicious. Each bite packs a blend of sweet and tangy notes, ideal for chocolate lovers. These cookies are decadent and easy to make, making them perfect for any occasion. 

Expert Tips for Perfect Chocolate Raspberry Cookies

To ensure your dark chocolate raspberry cookies turn out perfectly every time, follow these key tips:

  1. Use Frozen Raspberries: Choose frozen raspberries that are well-ripened and free of bruises. The frozen berries help maintain the perfect texture and flavor.
  2. Bake Immediately: To prevent the cookies from spreading too much and the berries from thawing, bake the dough right after portioning. If you're baking in batches, keep the dough in the freezer between rounds.
  3. Avoid Overmixing: When incorporating the dry ingredients, mix just until combined. Overmixing can result in tough cookies, so keep the mixing to a minimum.
  4. Portion with a Cookie Scoop: For consistent baking, use a cookie scoop to ensure uniform dough portions. This helps the cookies bake evenly and look more appealing.
  5. Use a Wide Cup or Cookie Cutter: After baking, while the cookies are still warm, gently use a wide cup or circle cookie cutter to shape them into perfect rounds.
  6. Mind the Bake Time: Remember that cookies continue to bake as they cool. Allow them to rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack to finish setting.

Make Ahead and Storage: Keeping Your Cookies Fresh

Chocolate raspberry cookies can be easily prepared in advance and stored for future enjoyment. 

Make Ahead Tips:

  • Freezing: The dough can be frozen for longer storage. Portion it into individual cookie sizes, wrap each piece, and place them in a freezer-safe bag for up to 3 months.

Storage Instructions:

  • Baked Cookies: Let the cookies cool completely on a wire rack. Store them in an airtight container at room temperature for about one week.
  • Freezing Baked Cookies: If more time is needed, baked cookies can be frozen as well. Place layers of cookies in a freezer-safe container, separated by parchment paper, and they will last for up to 3 months.

Frequently Asked Questions

Can I use other chocolate to make raspberry cookies?

Yes, you can use other types of chocolate to make raspberry cookies! While dark chocolate pairs deliciously with raspberries for a rich, slightly bitter contrast, milk chocolate can also be delicious. 

Can I use other fruits besides raspberries?

Other fruits can certainly be substituted for raspberries in cookies. Strawberries, blueberries, or even diced cherries are good options. 

Is it better to use frozen or fresh berries in cookies?

Both frozen and fresh berries can be used in cookies, but each has its advantages. It’s better to use frozen berries in the cookies because fresh berries tend to become too mushy during baking. Frozen berries hold their shape better, preventing excess moisture from making the cookies soggy, and they help maintain a nice, chewy texture.

[[ recipeID=recipe-8m0b3sh76, title=Dark Chocolate Raspberry Cookies ]]

Comments

Join The Conversation...

Expert Contributor

Jessie Hulsey

RD, LD

Related Content

04/19/24
Low FODMAP Crispy Asian Tofu Lettuce Wraps Low FODMAP Crispy Asian Tofu Lettuce Wraps

Low FODMAP Crispy Asian Tofu Lettuce Wraps

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

12/01/23
Low FODMAP Chocolate Crinkle Cookies Low FODMAP Chocolate Crinkle Cookies

Low FODMAP Chocolate Crinkle Cookies

Health & Wellness

Jessie Hulsey

RD, LD

10/20/23
Low FODMAP Autumn Turkey Chili Low FODMAP Autumn Turkey Chili

Low FODMAP Autumn Turkey Chili

Low-FODMAP
IBS

Jessie Hulsey

RD, LD

Latest Recipes

10/04/24
Warm Gumbo Dip Warm Gumbo Dip

Warm Gumbo Dip

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

09/27/24
Butternut Squash with Chicken Risotto - A GERD-Friendly Twist Butternut Squash with Chicken Risotto - A GERD-Friendly Twist

Butternut Squash with Chicken Risotto - A GERD-Friendly Twist

Acid Reflux
GERD

Taylor Janulewicz

RDN

09/13/24
Cheeseburger Egg Rolls Cheeseburger Egg Rolls

Cheeseburger Egg Rolls

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

Explore More

Dark Chocolate Raspberry Cookies

These Dark Chocolate Raspberry Cookies are a blend of rich chocolate and tart raspberries, creating a perfectly balanced treat. Easy to make and bursting with flavor, they’re sure to become a favorite in your baking rotation!

Servings: 24

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Ingredients

Instructions

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup dark chocolate chips (Enjoy Life)
  • ¾ cup frozen raspberries

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 
  2. Using a stand or hand mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy. Add the eggs and vanilla extract, beating until the mixture becomes light and fluffy.
  3. Gradually add the flour, baking soda, and salt, mixing until everything is fully combined.
  4. Gently fold in the dark chocolate chips and frozen raspberries using a spoon or spatula. 
  5. Scoop about 3 tablespoons of dough and shape it into balls. Place the dough balls on the prepared baking sheet, spacing them 2-3 inches apart to allow for spreading.
  6. Transfer any remaining dough balls to the freezer while the first batch bakes to keep the raspberries frozen.
  7. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Remove the cookies from the oven and let them sit on the baking sheet for 1-2 minutes before transferring them to a cooling rack.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 24

Amount Per Serving
Calories 205
% Daily Value*
Total Fat 11g 16%
Saturated Fat 7g 35%
Trans Fat 0g
Sodium 112mg 4%
Total Carbohydrate 25g 8%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Store the baked cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. To refresh, warm them slightly before serving.