Raspberry dark chocolate cookies; soft cocoa-rich cookies with melting chunks of smooth raspberry chocolate and a pinch of salt.
If there’s one flavour combination that just hits every time, it’s chocolate and raspberry.
Sharp on smooth, acidic on bittersweet, light on heavy, pinky-red on deep-brown. It’s a perfect pairing in ice cream, cakes, brownies, and (of course) cookies.
Hence the utmost pleasure I feel in bringing you the recipe for these raspberry dark chocolate cookies. Soft and chewy bakery-style cookies studded with tangy raspberry chocolate pieces.
These, like many creations in the Maverick Baking kitchen, were made out of pure curiosity. I came across the stunning raspberry chocolate pieces you see in a lovely little shop near where I live. They sell all sorts of fancy chocolates, mostly for eating or gifting, but I’d never before seen these Inspiration Framboise couverture pieces from Valrhona.
While there were also some strawberry chocolate pieces from the same brand, I simply couldn’t keep my eyes (or hands) off of these raspberry ones. Naturally, they aren’t the cheapest, but each one packs such a punch of flavour that I’d say they’re worth it.
Stirring a generous handful of those pieces, broken up or not, through a lovely cocoa-rich cookie dough seemed like the obvious thing to do. So I did. Here you are. You’re welcome. Enjoy.
The recipe I’m sharing for these raspberry dark chocolate cookies makes a pretty small batch. About 8-12 cookies depending on how big you want to make each one. However, you can very easily double or even triple the quantities to make a lot of them instead (always remembering to bake in batches for best results)!
You’ll find this is a great make-ahead recipe too. Ideally the dough for these raspberry dark chocolate cookies should be chilled for at least an hour or two, but is best when chilled overnight or even longer. Make the dough a day or two ahead, then just bake when you want fresh cookies.
Also, somewhat strangely for a cookie recipe, I’d advise that these are best eaten at room temperature or even a bit chilled. While most cookies are fabulously delicious when still warm and gooey from the oven, the raspberry dark chocolate combination (for me, personally) is best enjoyed cooler. The contrast of tastes is more discernible and the richness of both flavours is much mellower.
Want to save these raspberry dark chocolate cookies for later? You can pin the image below!
To make these raspberry dark chocolate cookies, simply follow the recipe below:
Ingredients
- 75g (5 tbsp) softened salted butter
- 50g (¼ cup) soft brown sugar
- 50g (¼ cup) caster sugar
- 1 large egg
- 1 tsp vanilla extract or paste
- 100g (¾ cup) plain flour
- 35g (¼ cup) cocoa powder
- ½ tsp bicarbonate of soda
- 125g (4 oz) raspberry infused chocolate pieces (I used Valrhona’s Inspiration Framboise couverture chocolate)
Instructions
- Line 1-2 baking trays with greaseproof paper.
- In a large bowl, beat together the butter and sugars until combined into a wet-sand-like mixture.
- Add the egg, and vanilla, beating thoroughly until well incorporated.
- Tip the flour, cocoa, and bicarbonate of soda in and stir until you have a smooth dough.
- Mix in the chocolate pieces until you have a stiff cookie dough.
- Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop.
- About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 8-12 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!)
- Bake the dough balls in batches on their trays for 10-14 minutes until they look dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake.
- Add a gentle sprinkling of salt on top of each cookie (optional, but highly recommended).
- Cool them on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
BE A MAVERICK: why not add some chopped hazelnuts or pistachios to the dough before baking?
These raspberry dark chocolate cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh!
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