Irresistible Triple Chocolate Raspberry Cookies: The Ultimate Fudgy, Easy, No-Chill Recipe

Prepare for an extraordinary cookie experience with these triple chocolate raspberry cookies. Each bite offers a delightful contrast: perfectly crisp, golden-brown edges giving way to an incredibly soft, gooey, and intensely fudgy center. They are generously packed with rich chocolate and bursting with vibrant, tangy raspberry flavor, making them undeniably decadent and truly unforgettable. What sets these cookies apart is the secret ingredient – toasty brown butter, which not only enhances their complex flavor profile but also contributes to those coveted crisp edges. Best of all, you won’t need an electric mixer, and there’s no chilling required, meaning you can enjoy these glorious treats even sooner!

Our unique chocolate cookie dough is a symphony of flavors, featuring a generous blend of dark chocolate, creamy milk chocolate, and special dark chocolate raspberry chunks. To elevate the experience, we fold in fresh, juicy raspberries, which transform into delightful pockets of tangy sweetness as they bake. This ensures every cookie delivers bright, fruity bursts that perfectly complement the deep chocolate notes without making the texture cakey. Many have called these the best cookies they’ve ever tasted, and it’s easy to see why. They’re like a fudgy brownie in cookie form, elevated by the bright, refreshing zing of raspberries.

🍫 Why You’ll Adore This Triple Chocolate Raspberry Cookie Recipe

These triple chocolate raspberry cookies aren’t just a dessert; they’re an experience waiting to happen. Here’s why this recipe will quickly become a favorite in your baking repertoire:

• Effortless Preparation: Forget the hassle of complicated baking! This cookie dough comes together incredibly fast. You won’t need an electric mixer, saving you time on setup and cleanup. Plus, there’s absolutely no chilling required for the dough, meaning you can go from craving to fresh-baked cookies in under 30 minutes. It’s truly a baker’s dream for instant gratification.
• Decadently Fudgy & Rich: If you’re a chocolate connoisseur, these cookies are tailor-made for you. They are intensely chocolatey, boasting a deep, rich flavor and a wonderfully fudgy, almost brownie-like texture in the center. When that irresistible chocolate craving strikes, these indulgent treats are the perfect answer.
• The Magic of Brown Butter: The foundation of these cookies is a toasted brown butter chocolate cookie dough. This step is a game-changer, infusing the dough with a nutty, caramel-like richness that adds incredible depth and complexity. Brown butter acts as the perfect aromatic canvas, enhancing every single chocolate and raspberry note. It contributes to the amazing crispness of the edges and makes these cookies truly stand out.
• Bursting with Real Raspberry Flavor: We’ve loaded these cookies with fresh raspberries, which transform into soft, jammy, and wonderfully tangy morsels during baking. These vibrant pockets of fruit provide a beautiful contrast to the richness of the chocolate. The addition of dark chocolate raspberry chunks further amplifies that irresistible berry flavor, creating a harmonious balance that makes each bite exciting.
• The Perfect Texture: Achieving the ideal cookie texture can be elusive, but this recipe nails it. You’ll get beautifully crisp edges that crackle with every bite, leading into a gloriously soft, chewy, and deeply fudgy middle. It’s the ultimate combination of textures that makes these cookies utterly addictive.

While these cookies are a dark chocolate and raspberry dream, if you’re exploring other berry and chocolate combinations, you might enjoy my zesty white chocolate lemon raspberry cookies for a brighter, citrus-infused treat.

📝 Essential Ingredients for Unforgettable Cookies

Mastering these cookies starts with understanding the role of each key ingredient. Read through for all the tips you will need for success!
Full steps and ingredients can be found in the comprehensive recipe card below.

Premium Chocolate Bars: The secret to truly luxurious chocolate raspberry cookies lies in the quality and quantity of your chocolate. I believe in packing these cookies with generous chunks of chocolate to ensure an abundance of gooey, molten pockets after baking. After experimenting with various combinations, my absolute favorite trio includes a high-quality dark chocolate raspberry bar, a robust dark chocolate bar (around 70-80% cocoa solids), and a touch of creamy milk chocolate for added sweetness and complexity. Chopping your own chocolate from bars, as opposed to using chips, results in those desirable pools of melted chocolate throughout the cookie.

All-Purpose Flour: Accuracy in measuring flour is crucial for achieving the perfect cookie texture. The most reliable method is to weigh your flour using a kitchen scale. If you don’t have a scale, remember the “spoon and level” method: gently stir the flour in its bag or container to aerate it, then spoon it lightly into your measuring cup until overflowing. Use the flat edge of a knife to scrape off the excess, being careful not to pack the flour down into the cup. Over-packed flour leads to dry, dense cookies.

Natural Cocoa Powder: This recipe specifically calls for natural cocoa powder. Natural cocoa is slightly acidic, which is important because it reacts with the baking soda to create a gentle lift in the cookies. This reaction helps to prevent the cookies from spreading too thinly while baking, ensuring they maintain their delightful thickness and fudgy texture. Always check your cocoa powder label to ensure it lists only “cocoa powder” as the ingredient, indicating it’s natural and not Dutch-processed.

Fresh or Frozen Raspberries: These cookies are celebrated for their authentic raspberry flavor, which comes from folding real raspberries directly into the dough. As they bake, these berries soften and become wonderfully jammy, infusing each bite with a tart, vibrant flavor that perfectly cuts through the richness of the chocolate. The tanginess of the raspberries is essential for balancing the sweetness and creating a truly harmonious taste experience. If using frozen raspberries, remember not to defrost them beforehand to maintain their structure and prevent excess moisture from making the dough soggy.

Brown Sugar: Brown sugar plays a dual role in this recipe. Its molasses content not only imparts a deeper, more caramel-like flavor to the cookies but also contributes significantly to their moist and chewy texture. The hygroscopic nature of brown sugar helps keep the cookies soft and fudgy long after they’ve cooled.

Salt (Fine and Flaky): Salt is a critical flavor enhancer, especially in chocolate-based desserts. It cleverly brings out the intricate chocolate notes and effectively balances the overall sweetness of the cookies, preventing them from being cloyingly sweet. For an extra touch of gourmet appeal and a delightful textural crunch, I highly recommend finishing these cookies with a sprinkle of flaky sea salt while they are still warm from the oven. This simple addition truly elevates the entire flavor profile to a whole new level.

👩‍🍳 Step-by-Step: Crafting Your Perfect Chocolate Raspberry Cookies

Creating these incredible triple chocolate raspberry cookies is a straightforward and rewarding process. Follow these detailed steps to ensure your cookies turn out perfectly crisp on the outside and wonderfully fudgy on the inside.

Preparation is Key: Begin by preheating your oven to 355°F (180°C). Line a large cookie sheet with a sheet of parchment paper. This prevents sticking and makes cleanup a breeze.

Step 1: The Brown Butter Magic. Place the unsalted butter into a light-colored saucepan, which allows you to easily monitor the browning process. Heat it over medium heat, stirring frequently with a whisk. The butter will melt, then foam, and eventually, golden-brown specks will begin to form at the bottom of the pan. These are the milk solids caramelizing, infusing your butter with an incredible nutty, toasted aroma and flavor. This process usually takes about 5-7 minutes. Watch carefully to avoid burning.

Step 2: Cooling the Brown Butter. As soon as you see those fragrant golden-brown bits, immediately remove the saucepan from the heat. Carefully pour the hot brown butter, including all the delicious browned bits, into a separate heat-safe bowl or container. It’s crucial to let this brown butter cool completely to room temperature before proceeding. For a faster cool-down, you can place the bowl of brown butter into a larger bowl filled with ice water, creating an effective ice bath. This step ensures the perfect cookie consistency and prevents premature melting of sugars and other ingredients.

Step 3: Creaming Sugars with Brown Butter. In a large mixing bowl, combine the cooled liquid brown butter with both the brown sugar (packed for accuracy) and granulated sugar. Using a sturdy wire whisk, vigorously whisk these ingredients together for at least 1-2 minutes. This vigorous mixing is key to dissolving the sugars and incorporating air, which will create a lightened, creamy, and somewhat thick mixture. This step contributes significantly to the cookies’ final texture.

Step 4: Incorporating Wet Ingredients. Add the large egg (ensure it’s at room temperature for better emulsification), sea salt, and pure vanilla extract to the brown butter and sugar mixture. Whisk vigorously once more until all ingredients are thoroughly combined and the mixture becomes notably creamy and smooth. The vigorous whisking here helps to create a stable emulsion, leading to a more consistent and chewy cookie texture.

Step 5: Adding Dry Ingredients. Sift the all-purpose flour, natural cocoa powder, and baking soda directly into the same mixing bowl with the wet ingredients. Sifting helps to aerate the dry ingredients and prevent lumps, ensuring a smooth dough. Using a large spoon or a spatula, gently mix the ingredients together until they just come together and form a thick, cohesive dough. Be careful not to overmix, as this can develop the gluten too much, leading to tougher cookies.

Step 6: Folding in Chocolates and Raspberries. Add most of your chopped chocolate mixture into the cookie dough, reserving about ¼ cup for later use as a topping. Gently pour the fresh or frozen raspberries (if using frozen, do not defrost them) directly on top of the chocolate chunks. Using a spatula, carefully fold the chocolate and raspberries into the dough. The key here is to be gentle, especially with fresh raspberries, to avoid crushing them and bleeding their juices into the dough.

Step 7: Portioning the Dough. Use a medium cookie scoop (ideally a 1 ⅓ oz or size 24 scoop) to portion the cookie dough into 12 even balls. This ensures uniform size and even baking. Place the dough balls onto your prepared parchment-lined cookie sheet, making sure to space them at least 3 inches apart to allow for spreading during baking without merging into one giant cookie.

Step 8: The Finishing Touch. Take the ¼ cup of reserved chopped chocolate pieces and gently press them onto the tops of each cookie dough ball. This step isn’t just for aesthetics; it guarantees beautiful pools of melted chocolate on the surface of your baked cookies, making them look even more appealing and delicious. It also adds extra pockets of molten goodness.

Step 9: Bake and Garnish. Bake the raspberry chocolate cookies in your preheated oven for 8-10 minutes. For a softer, fudgier, and more gooey interior, aim for the shorter baking time of 8 minutes. The edges should appear set and slightly golden, while the centers might still look a little soft. Immediately upon removing the baking sheet from the oven, let the cookies cool and set on the hot sheet for a few minutes. If any cookies have spread unevenly, use the back of a spatula to gently push their edges back into a round shape. While the cookies are still warm, sprinkle them generously with flaky sea salt for an added salty crunch that perfectly enhances the chocolate and raspberry flavors. Transfer to a wire rack to cool completely, or enjoy them warm!

🥄 Make Ahead and Storage for Convenience

These triple chocolate raspberry cookies are so delicious, they rarely last long! However, if you’re looking to plan ahead or have leftovers, here’s how to ensure they stay fresh and fabulous.

Storing Baked Cookies: Once baked and completely cooled, store your chocolate raspberry cookies in an airtight container at room temperature for up to 3 days. If you prefer to extend their freshness, especially in warmer climates, you can store them in the refrigerator for up to 5 days. Just be warned, they might not even make it past the first day!

Make Ahead Options (Freezing Dough): For ultimate convenience, you can prepare the cookie dough in advance and freeze it. Simply scoop the cookie dough into individual balls (as described in the recipe instructions) and place them on a parchment-lined baking sheet. Freeze the portioned dough until solid, usually for about 1-2 hours. Once frozen, transfer the solid cookie dough balls into a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months.

Baking from Frozen: When you’re ready for fresh-baked cookies, simply grab the desired number of frozen dough balls from the freezer. Place them directly onto a parchment-lined baking sheet and bake as directed in the recipe, adding an extra minute or two to the baking time to account for their frozen state. This method allows you to enjoy warm, freshly baked cookies whenever the craving strikes, with minimal effort.

❔ The Crucial Role of Brown Butter in These Raspberry Cookies

Adding fresh fruit, like juicy raspberries, to cookies can be a bit of a balancing act. While fruit brings wonderful flavor and texture, it also introduces a significant amount of moisture into the dough. This extra moisture can sometimes lead to cookies that are too soft, cakey, or that spread excessively, losing their desirable crisp edges and chewy centers.

This is precisely why browning the butter is not just an optional flavor enhancement, but a critical step for the success of these chocolate raspberry cookies. When butter is browned, the milk solids toast and caramelize, creating an incredibly rich, nutty, and complex flavor. More importantly for this recipe, the browning process actually cooks off some of the butter’s inherent water content. By reducing the moisture in the butter, we effectively compensate for the moisture introduced by the fresh raspberries.

The result of this clever technique is twofold and truly transformative: first, the brown butter imparts an irresistibly delicious, toasted, caramel-like flavor that elevates the entire cookie. Second, and crucially for a fruit-laden cookie, it helps achieve that perfect balance of crisp edges and gooey middles, preventing the cookies from becoming soggy or cakey. Without the browned butter, these berry-packed delights simply wouldn’t have the same incredible texture and depth of flavor, making it a non-negotiable step for optimal results.

📖 Recipe FAQs: Your Questions Answered

🍪 Discover More Decadent Cookie Recipes

If you loved these triple chocolate raspberry cookies, you’re in for a treat with these other delightful recipes from our kitchen. Expand your baking repertoire and explore more innovative cookie creations:

Did you make this recipe? We’d love to hear your thoughts! Please rate this recipe and share your experience in the comments section below. Don’t forget to share your delicious creations on Instagram and tag @flouringkitchen. For more inspiring recipe ideas and to save your favorites, be sure to follow us on Pinterest.

📖 Recipe

Chocolate Raspberry Cookies

Mary

These triple chocolate raspberry cookies have crisp edges, a soft and fudgy middle, loads of raspberry flavor, and are so decadent! They’re made with toasty brown butter which give it extra crisp beautiful edges. Plus, you don’t need an electric mixer AND you can bake the cookie dough without needing to chill it! They chocolate cookie dough is packed full of dark chocolate, milk chocolate, and dark chocolate raspberry chunks. I folded fresh raspberries right into the dough for juicy pops of tangy raspberry.

5 from 3 votes

Print Recipe
Pin Recipe
Shop Ingredients

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 12 cookies

Calories 408 kcal

Equipment

• ▢
  Cookie sheet
• ▢
  parchment paper

Ingredients

 

 

• ▢ 1 cup unsalted butter
• ▢ ¾ cup brown sugar packed
• ▢ ¾ cup granulated sugar
• ▢ 1 large egg room temperature
• ▢ ¼ teaspoon sea salt
• ▢ 1 tablespoon pure vanilla extract
• ▢ ½ cup natural cocoa powder 50g
• ▢ ½ teaspoon baking soda
• ▢ 1 ¾ cup all purpose flour 210g
• ▢ ¾ cup dark chocolate raspberry dark chocolate, plus half a bar of 80% dark chocolate
• ▢ ¼ cup milk chocolate chopped
• ▢ 1 cup raspberries fresh or frozen (don’t defrost if frozen)
• ▢ ½ teaspoon flaky salt for sprinkling on top

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 355°F (180°C). Line a cookie sheet with a piece of parchment paper.
• Place the butter into a saucepan. Heat on medium heat to melt the butter. Let it come to a simmer, stirring frequently to prevent the bottom from burning.
  1 cup unsalted butter
• The brown butter is ready as soon as you notice golden brown bits of butter form at the bottom of the saucepan. Immediately remove the butter from the heat and carefully pour into a heat safe container or saucepan to help it cool down.
• Let the brown butter cool down to room temperature. To cool it faster, place the bowl of brown butter into a larger bowl filled with ice water – creating an ice water bath.
• Combine brown sugar, granulated sugar, and cooled liquid brown butter in a large mixing bowl. Use a wire whisk to whisk vigorously, whisking until it gets thick, creamy, and lightened in color.
  ¾ cup brown sugar, ¾ cup granulated sugar
• Add the egg, salt, and vanilla extract into the brown butter mixture. Whisk vigorously again to combine, it will become super creamy.
  1 large egg, ¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
• Sift flour, cocoa powder, and baking soda right into the same bowl. Stir the mixture with a large spoon or spatula until it forms a thick dough.
  ½ cup natural cocoa powder, 1 ¾ cup all purpose flour, ½ teaspoon baking soda
• Add most of the chopped chocolate into the cookie dough, reserving about ¼ cup for topping the cookies. Pour the fresh or frozen raspberries on top of the chocolate. Use a spatula to gently fold the chocolate and raspberries into the cookie dough.
  ¾ cup dark chocolate, 1 cup raspberries
• Use a medium cookie scoop (1 ⅓ oz or size 24 scoop) to portion the cookie dough into balls. Place the cookie dough balls onto a parchment paper lined baking sheet.
• Press the reserved chocolate pieces on top of the cookie dough balls.
  ¼ cup milk chocolate
• Bake cookies for 8-10 minutes. For softer, fudgier, more gooey cookies, bake them for only 8 minutes. Remove the baking sheet from the oven and let the cookies set for a few minutes.
  ½ teaspoon flaky salt

Notes

Make ahead: Freeze the portioned cookie dough on a parchment lined baking sheet. Once they’re frozen, transfer them into a freezer bag and freeze for up to 3 months.

Storage: Store the cookies in an airtight container for up to 3 days, or up to 5 days in the fridge – if they even last that long!

Tips for success:

1. Don’t burn the butter: While you’re browning the butter, make sure you stir it frequently to prevent it from burning.
2. Let the brown butter cool completely before making the cookie dough: This gets you the perfect cookie consistency.
3. Weigh the flour: For the perfect cookie texture like in the photos it’s important to weigh the flour.
4. If you use frozen raspberries: Don’t defrost the raspberries before adding them in because they’ll be soggy and disintegrate while mixing them in.
5. Don’t overbake the cookies: For the perfect fudgy, brownie- like cookies with crisp edges and a soft chewy middle, make sure you underbake the cookies a touch.

Nutrition

Calories: 408kcalCarbohydrates: 51gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 206mgPotassium: 208mgFiber: 4gSugar: 31gVitamin A: 500IUVitamin C: 3mgCalcium: 37mgIron: 3mg

Tried this recipe?Let us know how it was!