Imagine biting into a cookie that's intensely chocolatey, bursting with tart raspberry, and unbelievably fudgy. That’s exactly what you get with Fudgy Raspberry Chocolate Cookies. These aren't your average cookies – they're quick to make, surprisingly healthy, and packed with so much flavor you might just hide them from the rest of the family (just kidding… maybe!). From my kitchen to yours, I’m thrilled to share this delectable recipe that's become a fast favorite.
Why You Will Love This Recipe
My grandmother, bless her heart, wasn't much of a baker. Her cookies were usually… crunchy, to say the least. But once, she surprised us all with a batch of something truly special – raspberry-filled chocolate gems. They were a happy accident, born from a mix-up of ingredients and a whole lot of love. These Fudgy Raspberry Chocolate Cookies are my tribute to that unexpected moment of culinary perfection, capturing the fudgy texture and fruity burst I remember so fondly. They perfectly marry rich cocoa with tangy raspberry in an easy-to-make treat that reminds me of coming home.
Ingredients
For the Chocolate Cookie Base:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry jam (seedless is ideal)
- 1 tablespoon cornstarch
Step-by-Step Instructions for Making the Recipe
- Get Ready: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare Filling: In a small bowl, whisk together the raspberry jam and cornstarch until smooth.
- Assemble Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheet. Gently press a small indentation in the center of each cookie.
- Fill with Raspberry: Spoon about 1/2 teaspoon of raspberry filling into the indentation of each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are set and the center is still slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Fudgy Raspberry Chocolate Cookies!
Fudgy Raspberry Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- In a small bowl, whisk together the raspberry jam and cornstarch until smooth.1/2 cup raspberry jam, 1 tablespoon cornstarch
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet. Gently press a small indentation in the center of each cookie.
- Spoon about 1/2 teaspoon of raspberry filling into the indentation of each cookie.1/2 cup raspberry jam, 1 tablespoon cornstarch
- Bake for 8-10 minutes, or until the edges are set and the center is still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Fudgy Raspberry Chocolate Cookies!