Raspberry Fudgy Chocolate Cookies (Recipe for Printing)
Celebrate June with these fudgy chocolate cookies filled with tart raspberry jam and dipped in melted chocolate. Perfect for summer gatherings. Save & click.
# What You Need:
→ Raspberry Filling
01 -
2 tablespoons granulated sugar
02 -
1 tablespoon cornstarch
03 -
1 tablespoon lemon juice
04 -
1 cup fresh raspberries
05 -
3 tablespoons raspberry jam
→ Cookie Dough
06 -
1 cup unsalted butter, softened
07 -
1 cup brown sugar, packed
08 -
1/2 cup granulated sugar
09 -
2 large eggs
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2 teaspoons vanilla extract
11 -
2 cups all-purpose flour
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/4 teaspoon salt
15 -
1 cup semi-sweet or dark chocolate chips
→ Finishing
16 -
8 ounces semi-sweet or dark chocolate, for melting
17 -
1 tablespoon coconut oil (optional, for glossy finish)
# How to Make It:
01 -
In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice.
02 -
Heat raspberry mixture over medium heat for about 5 minutes, stirring frequently, until the filling thickens and becomes jam-like.
03 -
Remove filling from heat and allow it to cool completely before using.
04 -
Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
05 -
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
06 -
Mix in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and blend well.
07 -
In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
08 -
Gradually add dry mixture to the wet ingredients, mixing just until combined.
09 -
Gently fold in chocolate chips until evenly distributed through the dough.
10 -
Cover the dough and chill in the refrigerator for 30 minutes to firm up.
11 -
Scoop about 1.5 tablespoons of cookie dough, flatten in your hand, and add 1/2 teaspoon of cooled raspberry filling to the center. Top with another flattened dough piece, seal the edges well, and roll into a ball.
12 -
Place shaped cookies 2 inches apart on prepared baking trays.
13 -
Bake in preheated oven for 10 to 12 minutes until the edges are set and the centers remain soft.
14 -
Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
15 -
In a microwave-safe bowl, melt chopped chocolate and coconut oil (if using) in short intervals, stirring until smooth.
16 -
Dip the tops of cooled cookies into the melted chocolate, allowing excess to drip off. Place onto parchment and let set at room temperature or refrigerate to speed up setting.
17 -
Store finished cookies in an airtight container at room temperature for up to 5 days.
# Extra Tips:
01 -
Chilling the dough helps prevent spreading and enhances flavor development.
02 -
Seal the cookie edges well to keep the raspberry filling from leaking during baking.
03 -
For a glossy chocolate finish, add coconut oil when melting chocolate.
04 -
Avoid overbaking to maintain a fudgy, soft texture.
05 -
Serve warm with vanilla or raspberry ice cream for a decadent dessert.
06 -
For variation, substitute raspberry jam with cherry jam, or add one teaspoon almond extract to the dough.