Print

Irresistible Fudgy Chocolate Cookies with Fresh Raspberry

Irresistible Fudgy Chocolate Cookies with Fresh Raspberry
Print Recipe

These Irresistible Fudgy Chocolate Cookies with Fresh Raspberry offer a perfect blend of rich, fudgy chocolate and a juicy burst of fresh raspberry in every bite. Easy to prepare with simple ingredients, they’re an indulgent treat ideal for any occasion, boasting a soft, chewy texture and a unique fruity surprise at the center.

Ingredients

Scale

Main Ingredients

  • 6 oz high-quality dark chocolate
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 18–24 fresh raspberries (about 1 per cookie)

Instructions

  1. Prepare your ingredients: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure all your ingredients and gently wash and dry the fresh raspberries so they are firm and ready to go.
  2. Melt chocolate and butter: In a heatproof bowl, gently melt the dark chocolate and unsalted butter together over a simmering water bath or in short bursts in the microwave. Stir smoothly until glossy and completely combined, then let it cool slightly.
  3. Mix the dough: In a large bowl, whisk together the brown sugar and eggs until creamy and smooth. Add the melted chocolate mixture and vanilla extract, blending carefully. Sift in the flour, baking powder, and salt, folding everything gently until a fudgy dough forms. Avoid overmixing.
  4. Shape the cookies: Using a spoon or cookie scoop, take a tablespoon of dough and flatten it slightly in your palm. Place one fresh raspberry in the center, then carefully wrap the dough around it, sealing the raspberry completely inside so it melts while baking.
  5. Bake to perfection: Arrange the cookie balls evenly on your prepared baking sheet, leaving room to spread. Bake for 12-14 minutes until the edges are set but the center remains soft and fudgy. Let them cool for 5 minutes on the tray before transferring to a wire rack.

Notes

  • Use room temperature eggs to help blend smoothly into the batter and improve texture.
  • Don’t overmix the dough to keep cookies fudgy and tender—fold just until combined.
  • Choose ripe but firm raspberries to prevent mushiness while baking inside cookies.
  • Chill the dough if possible to control spreading for thicker cookies with gooey centers.
  • Watch baking time closely; remove cookies when slightly underbaked to keep them soft.

Nutrition

Keywords: chocolate cookies, fudgy cookies, fresh raspberry cookies, dessert, baking, easy cookie recipe

Find it online: https://sophiespace.com/irresistible-fudgy-chocolate-cookies-with-fresh-raspberry-4/