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Raspberry Fudgy Chocolate Cookies Recipe

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★★★★

3.8 from 68 reviews

Raspberry Fudgy Chocolate Cookies are indulgent treats combining rich, gooey chocolate with a tart raspberry center. These chewy chocolate cookies are filled with a jammy raspberry filling and topped with a glossy melted chocolate coating for extra decadence, perfect for special occasions or a luxurious snack.

Ingredients

Scale

Raspberry Filling

  • ½ cup fresh or thawed raspberries
  • ¼ cup raspberry jam (seedless preferred)
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

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)

Chocolate Coating

  • 8 oz semi-sweet or dark chocolate, melted
  • 1 tbsp coconut oil (optional for shine)

Instructions

  1. Prepare Raspberry Filling: In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely before using.
  2. Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to firm up.
  3. Fill and Shape Cookies: Scoop approximately 1½ tablespoons of chilled dough and flatten it slightly in your palm. Place about ½ teaspoon of the raspberry filling in the center. Cover with another flattened piece of dough, seal the edges carefully, and roll into a ball. Repeat until all dough and filling have been used. Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
  4. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and fudgy. Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  5. Dip in Chocolate: Melt the semi-sweet or dark chocolate along with coconut oil (if using) in the microwave in short bursts, stirring between intervals until smooth and glossy. Dip the tops of the cooled cookies into the melted chocolate to coat them. Let the chocolate set at room temperature, or place the cookies in the refrigerator briefly to speed up the setting process.

Notes

  • Use seedless raspberry jam for a smoother filling consistency.
  • Chilling the dough helps prevent excessive spreading during baking.
  • If desired, substitute coconut oil in the chocolate coating for a shinier finish.
  • Store cookies in an airtight container at room temperature or refrigerate for longer freshness.
  • These cookies pair excellently with vanilla ice cream or a fresh berry compote.

Keywords: chocolate cookies, raspberry filling, fudgy cookies, chocolate dipped cookies, dessert cookies, homemade cookies

Find it online: https://foodiecara.com/raspberry-fudgy-chocolate-cookies-recipe/