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Raspberry Dark Chocolate Drizzle Cookies

Fudgy, deep red chocolate cookies infused with natural raspberry flavor, baked to a perfect crinkle, and finished with a glossy dark chocolate drizzle and fresh berries.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 4 oz dark chocolate melted and slightly cooled
  • 1.25 cups all-purpose flour
  • 0.25 cup Dutch-process cocoa powder
  • 0.5 cup freeze-dried raspberries pulverized into powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
Chocolate Drizzle & Serving
  • 3 oz semi-sweet or dark chocolate chopped
  • 0.5 tsp neutral oil like canola or melted coconut oil
  • 1 pint fresh raspberries for serving
  • 1 tbsp freeze-dried raspberry powder for dusting plate

Equipment

  • Baking sheets
  • Parchment paper
  • Stand mixer or hand mixer
  • Food processor or coffee grinder

Method
 

  1. Process freeze-dried raspberries into a fine powder. Melt the 4oz of dark chocolate and let it cool slightly.
  2. In a bowl, whisk together flour, cocoa powder, raspberry powder, baking soda, baking powder, and salt.
  3. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla.
  4. Pour in the melted dark chocolate and mix until combined. Gradually add the dry flour mixture, mixing just until the dough comes together.
  5. Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll dough into 1.5 tablespoon balls and place 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges are set but centers are soft.
  8. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Melt the remaining 3oz chopped chocolate with the neutral oil until smooth. Zigzag the glossy chocolate over the cooled cookies. Serve with fresh raspberries.

Notes

Chilling the dough is mandatory to prevent the cookies from spreading too flat and to help develop that beautiful crinkled texture on top.