Description
These Raspberry Fudgy Chocolate Cookies combine rich, fudgy chocolate cookies with a luscious raspberry filling and a smooth chocolate coating, creating a decadent treat perfect for any chocolate and berry lover. With a perfectly soft center and glossy chocolate dip, these cookies are a delightful blend of tart and sweet flavors.
Ingredients
Scale
For the Raspberry Filling:
- ½ cup fresh or thawed raspberries
- ¼ cup raspberry jam (seedless preferred for smoothness)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Chocolate Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
For the Chocolate Coating:
- 8 oz semi-sweet or dark chocolate, melted
- 1 tbsp coconut oil (optional for shine)
Instructions
- Prepare Raspberry Filling: In a saucepan, combine the fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, stirring frequently until the mixture thickens and becomes jammy. Remove from heat and allow the filling to cool completely before using in cookies.
- Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to firm up.
- Fill and Shape Cookies: Take about 1½ tablespoons of chilled dough and flatten it in your palm. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough and carefully seal the edges by pinching the dough together. Roll gently into a ball. Repeat this process for all the cookie dough and filling. Arrange the filled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still appear soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dip in Chocolate: Melt the semi-sweet or dark chocolate along with the optional coconut oil in a microwave-safe bowl in short intervals, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate to coat partially. Place the dipped cookies on parchment paper and allow the chocolate to set at room temperature, or refrigerate briefly to speed up the process.
Notes
- Chilling the dough helps prevent spreading during baking and enhances the flavor.
- Be sure to seal the edges well to prevent the raspberry filling from leaking out during baking.
- Do not overbake to keep the cookies fudgy and soft at the center.
- Adding coconut oil to the melted chocolate coating creates a glossy finish for a professional look.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry, Chocolate, Fudgy Cookies, Chocolate Chips, Chocolate Coated Cookies, Dessert, Baked Goods
