These may be the best cookies I’ve ever made. My Raspberry Fudge Cookies are packed with Guittard chocolate, rich espresso and tart raspberries.
Innovation in my kitchen often comes from a mistake, or starting a recipe and realizing I don’t have a key ingredient.
In this case, I was originally going to share a different cookie recipe with you (another time, perhaps). But I burned the pecans I was going to use. Plans changed. No biggie: you’re going to LOVE these, I promise.
Raspberry Fudge Cookies have made it to the top of my list. My husband wants you all to know he enjoys eating the dough raw. But officially Decadent Dragon Bakery can’t condone that! [To me, a freshly baked cookie tastes like a molten lava cake. So good!]
Both the Guittard chocolate and raspberries are locally sourced from businesses in the Bay Area.
Raspberry Fudge Cookies
Prep Time: 30 minutes | Bake Time: 12-14 minutes (until just set)
Oven Temp: 325 F
1 lb Bittersweet Chocolate (high-quality is best, chopped finely)
1/2 cup Butter
3/4 cup All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt (ideally, Kosher – use less if using table salt)
1 & 1/4 cups Sugar
4 Eggs (large, at room temperature)
2 tbsp Instant Espresso Powder
1 tbsp Vanilla Extract
1 pint Fresh Raspberries (frozen is probably OK in a pinch)
Pre-heat your oven to 325F. Line your baking sheets with silicone liners or parchment paper (you’ll need 4 pans if baking all cookie at once).
Begin by weighing and chopping your bittersweet chocolate into even, small pieces. This will help it melt evenly. Place the butter and chocolate into a medium-sized pot and turn the stove on medium-low. Slowly stir the chocolate until melted. Be careful to stir often to avoid burning the chocolate. Remove from heat and let cool for a few minutes.
See? The chocolate is nice and creamy when fully melted.
In a medium-sized bowl, combine your flour, baking soda and salt. Stir until fully mixed.
Next, crack your eggs into a large bowl (or bowl of your stand mixer fitted with the paddle attachment). Beat for 30 seconds. Add your sugar, instant espresso powder and vanilla extract. Beat for 1-2 minutes until fully combined and foamy. Your mixture should look like this:
Grab your cooled chocolate (make sure it isn’t too hot, it should be barely warm to the touch). Beat the chocolate into the egg mixture.
Add in the flour mixture and mix until just combined. Stir in your raspberries by hand with a large spoon or spatula.
I loved the pattern created by mixing flour into the chocolate.
It’s time to scoop some cookies! Use about 3 tbsp of dough for each cookie. [If you have a medium sized ice cream scoop with a release handle, this works really well to form the dough.] These cookies spread out, so I recommend no more than six (6) per cookie sheet. Place into your hot oven and bake around 12-14 minutes (the center of the cookies should still be quite fudgy and moist).
Don’t place them this close together (only if freezing for later).
Once the cookies are out of the oven, you can transfer them to a cooling rack with a spatula (don’t pick them up by hand when warm as they’ll fall apart).
These cookies really are awesome the day they are baked, so make them fresh!
Tip: If you have space in your freezer, you can scoop these cookies onto a baking sheet and freeze them for 1-2 hours. Since they don’t need room to spread out, you can fit ~24 on one sheet. Once they are fully frozen, place cookies into a zip-lock freezer bag. You’ll be able to bake them up fresh just a couple at a time! No need to defrost before baking, but they’ll probably take a few extra minutes to finish.
I hope you enjoy them! Do you have an awesome recipe that arose from a kitchen snafu? Let us know about it in the comments!