Fudgy Chocolate Cookies with Raspberry

 These cookies are decadently rich with a fudgy chocolate base and a gooey raspberry center. The outside is soft and slightly chewy, while the raspberry filling adds a bright, tart contrast. Topped with a glossy chocolate coating, these cookies are perfect for holidays, special occasions, or anytime you want an indulgent treat.

 Ingredients

Raspberry Filling

• ½ cup fresh or thawed frozen raspberries

• ¼ cup seedless raspberry jam

• 2 tbsp granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

Chocolate Cookie Dough

• 1 cup unsalted butter, softened

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

• ½ cup semi-sweet chocolate chips (optional)

Chocolate Coating

• 8 oz semi-sweet or dark chocolate, melted

• 1 tbsp coconut oil (optional for smooth, shiny coating)

 Instructions

1. Make the Raspberry Filling

• Combine raspberries, jam, sugar, cornstarch, and lemon juice in a small saucepan.

• Cook over medium heat until thickened and jam-like, about 5 minutes.

• Let cool completely.

2. Prepare the Cookie Dough

• Preheat oven to 350°F (175°C) and line baking sheets with parchment.

• Cream together butter, brown sugar, and granulated sugar until light and fluffy.

• Add eggs one at a time, then mix in vanilla.

• Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.

• Gradually mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips if desired.

• Chill dough for about 30 minutes.

3. Assemble Cookies

• Flatten ~1½ tablespoons of dough and place ½ teaspoon of raspberry filling in the center.

• Cover with another piece of dough, pinch edges to seal, and roll into a ball.

• Place on prepared baking sheet, spaced 2 inches apart.

4. Bake

• Bake 10–12 minutes until edges are set but centers remain soft.

• Let cool on the baking sheet for a few minutes, then transfer to a wire rack.

5. Chocolate Coating

• Melt chocolate and stir in coconut oil if using.

• Dip the top of each cooled cookie into chocolate and allow excess to drip off.

• Let the coating set at room temperature or in the fridge.

 Tips and Variations

• Ensure the dough is chilled to make handling easier.

• Use fresh or thawed frozen raspberries for best flavor.

• Optional: add a sprinkle of sea salt on top of the chocolate for extra flavor contrast.

• Pair with vanilla ice cream or coffee for a complete dessert experience.

 Time & Yield

• Servings: 18–20 cookies

• Prep time: 50 minutes

• Cook time: 15 minutes

 Conclusion

Fudgy Chocolate Cookies with Raspberry are an indulgent treat combining rich chocolate and tangy fruit in every bite. Soft, chewy, and visually elegant with a shiny chocolate coating, they are perfect for gifting, parties, or simply enjoying at home. Their balanced flavors and textures make them irresistible to chocolate and fruit lovers alike