Fudgy Chocolate Cookies Raspberry (Printable Version)
Chocolate cookies with sweet raspberry filling, dipped in silky chocolate. Soft texture and fruity bite in every mouthful.
# What You'll Need:
→ Raspberry Filling
01 -
120 grams fresh raspberries (or thawed frozen raspberries)
02 -
60 grams high-quality raspberry jam (preferably seedless)
03 -
25 grams granulated sugar
04 -
8 grams cornstarch
05 -
15 milliliters lemon juice
→ Chocolate Cookie Dough
06 -
227 grams unsalted butter, softened
07 -
200 grams brown sugar
08 -
100 grams granulated sugar
09 -
2 large eggs
10 -
10 milliliters vanilla extract
11 -
250 grams all-purpose flour
12 -
65 grams unsweetened cocoa powder
13 -
5 grams baking soda
14 -
1 gram salt
15 -
85 grams semi-sweet chocolate chips (optional)
→ Chocolate Coating
16 -
225 grams semi-sweet or dark chocolate, melted
17 -
15 milliliters coconut oil (optional)
# Step-by-Step Guide:
01 -
Combine raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until raspberries break down and mixture thickens to a jam-like consistency, about 5 minutes. Remove from heat and cool completely.
02 -
Preheat oven to 175°C. Line two baking sheets with parchment paper. Using a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then mix in vanilla extract until combined. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to creamed mixture, mixing until just incorporated. If using, fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.
03 -
Scoop about 22 grams (1.5 tablespoons) of dough, flatten in your hand, and place 2.5 milliliters (1/2 teaspoon) of cooled raspberry filling in the centre. Top with another small flattened portion of dough. Pinch edges to seal and roll gently into a ball. Place on prepared baking sheet, spacing cookies approximately 5 cm apart. Repeat with remaining dough and filling.
04 -
Bake in preheated oven for 10–12 minutes until edges are just set and centers are soft. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
05 -
Melt chocolate in a microwave-safe bowl, stirring every 20–30 seconds until smooth. Optionally stir in coconut oil for a shinier finish. Dip tops of cooled cookies in melted chocolate, let excess drip off, and set on wire rack. Allow chocolate to set at room temperature or refrigerate for faster setting.
# Additional Notes:
01 -
Ensure the raspberry filling is fully cooled before assembling to prevent the cookies from becoming soggy.
02 -
Chilling the dough helps with shaping and prevents excessive spreading during baking.