Raspberry Chocolate Cookies

Did anyone say you can’t bake cookies in summer? Ha, I would like to disagree with that statement, these raspberry chocolate cookies are prefect for summer. Raspberries, seriously, fresh raspberries scream summer all over. So here you go. I love raspberries with chocolate, in my opinion one of the best flavor combinations. If you don’t want to bake this, go ahead and look for something else, but I am in love with these chocolate raspberry cookies!

In case you didn’t know, I am a huge cookie monster and have plenty of cookies on this blog. Feel free to check out the cookie category. I would like to recommend these refreshing lemon cookies or my favorite cookies from my birth place Uruguay: alfajores covered in chocolate. So today I brought along another perfect summer cookie: raspberry chocolate cookie.

I love the fact that these cookies stay soft on the second day. These are no-chill and are done in about half an hour total. They have a distinct brownie flavor and contrast nicely with tart raspberries. I would be super happy if you let me know how you like them if you try them!

Credit: Lecker (in German)

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Raspberry Chocolate Cookies

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Serves: Around 20-cookies, depending on size

Cooking Time: 15min preparation + 10min of baking

Ingredients

• 100 grams of semi-sweet chocolate or chocolate chips
• 125 grams butter at room temperature
• 150 grams of brown sugar
• 1 egg, size L
• 1 teaspoon of vanilla extract, see here how to make your own
• 200 grams of all-purpose flour
• 30 grams of unsweetened cocoa
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 200 grams of fresh raspberries

Instructions

1

Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper. Chop the chocolate.

2

Cream the butter in a large bowl for about a minute, then add the sugar and cream two more minutes. Add vanilla extract and egg and make sure to mix nicely. Add the dry ingredients and only mix until combined. Slowly fold in rasberries and chopped chocolate last.

3

Drop by the tablespoon, pressing them down a little and shaping them round. Bake for about 10 minutes.