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Fudgy Raspberry Dark Chocolate Cookies

Decadent, truffle-like cookies bursting with real raspberry flavor, sporting a vibrant ruby color, and finished with a glossy dark chocolate drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 minute
Total Time 1 hour 32 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Base
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 4 oz dark chocolate (60-70%) melted and slightly cooled
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 tbsp Dutch-process cocoa powder
  • 0.5 cup freeze-dried raspberries crushed into a powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp red gel food coloring optional
Chocolate Drizzle & Garnish
  • 3 oz dark chocolate chopped
  • 0.5 tsp coconut oil
  • 0.5 cup fresh raspberries for serving

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Food processor (for raspberries)

Method
 

  1. Melt the 4 oz of dark chocolate in the microwave in 20-second bursts until smooth. Set aside to cool slightly.
  2. Beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract, mixing well.
  3. Pour in the cooled, melted dark chocolate and optional red food coloring. Mix until smooth.
  4. Whisk together the flour, cocoa powder, crushed freeze-dried raspberry powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill the dough for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Scoop 2-tablespoon-sized balls of dough onto parchment-lined baking sheets.
  7. Bake for 10-12 minutes until edges are set. Cool on the pan for 10 minutes before transferring to a wire rack.
  8. Melt the remaining 3 oz of chocolate with coconut oil. Drizzle over cooled cookies and let set.

Notes

Store in an airtight container at room temperature for up to 5 days. Cookie dough can be frozen for up to 3 months.