I have a weakness for cookies. It’s the perfect take-home treat: small, cheerful and endlessly comforting. I’ll never turn down a takeout cookie when I stop at a coffee shop, and I’m a firm believer in being the person who says yes even when everyone else insists they don’t want something sweet. You will always be better for it.
This instinct is exactly what led me to this raspberry brownie cookie. On one of my many trips to Austin last year, I checked in Hotel Loren and spent the afternoon working from their café. I almost forgot about the chocolate raspberry cookie in the pastry base – it wasn’t even a flavor I would normally gravitate towards. But I really really wanted chocolate, and this cookie kept calling my name.
The next morning when I was checking out, I asked for six cookies and carefully packed them in my suitcase.
Now, whenever I’m in Austin, I make it a point to come back for this cookie and all of its wonderful goodness. But since transporting baked goods from Austin to Chicago isn’t always convenient, I decided to try to recreate them at home. While this version isn’t perfect, it’s pretty close (and very good, if I do say so myself). Chocolatey, rich and chewy, with just enough raspberry burst to keep it from tipping into overly sweet territory. Trust me: this one is about to become a favorite: no suitcase smuggling required.
Ingredients for these Raspberry Brownie Cookies
The ingredient list for these cookies is simple, but choosing high-quality ingredients makes all the difference in their taste.
Sugar. A mixture of brown and white sugar: brown for softness, white for slightly crispy edges.
Butter. Just a stick. Enough to create richness without weighing down the cookie.
Egg. An egg to tie it all together.
All-purpose flour. For the most accurate results, weigh your flour rather than scoop it.
Cocoa powder. I use dark cocoa for its deep, rich chocolate flavor: it really sets these cookies apart. Regular cocoa will do, but if you can find dark cocoa, it’s worth it.
Baking soda + baking powder. A combination of the two gives the cookies the right lift.
Salt. A generous pinch to bring out all the flavors.
Instant coffee. Just a touch to deepen and enhance the chocolate.
Chocolate pieces. I prefer semi-sweet chocolate, chopped into a bar, although any dark chocolate works wonderfully.
Frozen raspberries. It’s what brings it all together – and using frozen fruit means you can make these cookies any time of year.
How to Make These Raspberry Brownie Cookies
These cookies are sourdough-style adjacent, but not as dense or overwhelming (awesome as these cookies are). Think of a softer bakery-style cookie that spreads a little wider, with a softer center and a slightly lighter bite.
The method is inspired by Sourdough baking, using cold butter and a cold egg rather than room temperature ingredients. Keeping the butter in visible chunks, as you would with some baked goods, creates subtle layers in the dough and limits spreading in the oven. The result is a thicker, more structured cookie without feeling heavy.
Before you begin, I recommend mixing all of your dry ingredients in a separate bowl and setting them aside, along with your chopped chocolate and frozen raspberries. When you cream the butter and sugar, resist the urge to mix them completely: you should still see distinct pieces of butter. This may seem counterintuitive if you’re used to classic chocolate chip cookies, but trust the process. It pays off.
And while I’m usually guilty of skipping relaxation time when recipes suggest it (sorry!), it’s essential here. First divide the dough into rounds, then refrigerate. This rest allows the dough to hydrate well and prevents excessive spreading in the oven. In short: don’t skip the cold. Your cookies will thank you.
How to store these raspberry brownie cookies
Once the cookies are out of the oven, sprinkle with flaky salt and let them cool on a wire rack. Store the completely cooled cookies in a covered container at room temperature for a few days (if they last that long!). For longer storage, they keep well in the refrigerator for a few more days.
You can also freeze the dough for future baking. First portion the dough, then freeze until ready to use. When baking from frozen, add a minute or two to the baking time to ensure the cookies cook evenly. Appreciate!
Raspberry brownie cookies
Total duration: 1 hour 15 minutes
Yield: 12 cookies
Print the recipe
Pin RecipeDescription
An easy and delicious bakery style chocolate cookie.
Ingredients
100 grams of brown sugar
30 grams of white sugar
1 stick of cold butter, cut into cubes
1 egg
177 grams of flour
25 grams of dark cocoa
1/2 teaspoon baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of coffee
120 grams of chopped semi-sweet chocolate
100 grams of frozen raspberries
Instructions
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until sugar is partially incorporated. You should still see visible bits of butter. Add the egg and mix for about 30 seconds more.
Add the dry ingredients and mix until the dough is just combined. Stir in the chocolate and raspberries until evenly distributed. Divide the dough into 3-ounce portions and place on a lined baking sheet. Transfer to the refrigerator and chill for at least 1 hour.
When ready to cook, preheat the oven to 350°F. Bake 3 to 4 cookies at a time, spacing them well apart to allow for spreading, for 16 to 18 minutes, until just set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Finish with flaky salt and enjoy.
- Preparation time: 60 minutes
- Cooking time: 15 minutes
Keywords : brown cookies, raspberry
The position The Chocolate Raspberry Cookie That Ruined All Others appeared first on Camille Styles.
