Double Chocolate Chunk Raspberry Stuffed Cookies
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
12 large cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Double Chocolate Chunk Raspberry Stuffed Cookies
Description
This recipe combines all-purpose flour with dark cocoa powder, baking powder, soda, and salt to create a chocolatey base dough. Cold butter is creamed with sugars before adding eggs and vanilla, resulting in a batter that may look lumpy prior to the incorporation of dry ingredients. Chopped dark chocolate is folded in and the dough is divided into balls, each stuffed carefully with fresh raspberries and chocolate chips before being re-formed. This stuffing technique ensures a moist, fruity surprise within each cookie.
The dough balls refrigerate for an hour prior to baking, which helps control spreading and texture. The baking is done at 375°F in small batches, with an optional finish of a dark chocolate and coconut oil glaze topped with crushed freeze-dried raspberries or strawberries, providing a crunchy and tart contrast.
These cookies work well when you want a dessert combining rich chocolate richness with fresh fruity brightness. The raspberry filling gives a moist middle, making this recipe distinct among standard chocolate cookies.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter cut into pieces, cold unsalted
- 3/4 cup brown sugar loosely packed
- 1/2 cup sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 6 ounces dark chocolate chopped
- 1/2 cup chocolate chips
- 1 cup raspberries fresh
- Topping
- 4 ounces dark chocolate chopped
- 1 tablespoon coconut oil
- 1/2 cup freeze dried raspberries crushed, or strawberries
Instructions
- In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.
- Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Fold in the chopped dark chocolate.
- Separate the dough into 10 or 12 equal balls. Take each ball and pull it apart, then press a small handful of chocolate chips and raspberries into one of the dough pieces. Cover it with the other half of the dough, forming a ball around the chocolate and raspberries and covering them completely. Place all the dough balls on a baking sheet and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough. Bake for 18 to 20 minutes, or until just slightly set. Let the cookies cool slightly before topping.
topping
- Melt the chocolate in the microwave on 50% power or in a double boiler. Once melted, stir in the coconut oil until it melts. Drizzle the chocolate all over the cookies. Top with the crushed freeze dried berries. Let sit for 30 minutes and firm up before serving/eating.
Notes
- Chilling the dough balls for an hour before baking helps maintain their shape and improve texture.
- Fresh raspberries inside the cookie add moisture and tangy brightness contrasting the chocolate.
- The optional dark chocolate glaze with coconut oil adds shine and a smooth texture to the cookie top.
- Crushed freeze-dried raspberries on the glaze contribute a crisp tartness and visual appeal.
User Reviews
Overall Rating
5
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