Brownie Raspberry Cookies With Rich Chocolate Flavor

I’m interested in cookies. They’re small, fun, forever comforting, and perfect on-the-go treats. I never say no to buying cookies when I stop by a cafe, and I’m a strong believer in being the type of person who says “yes” even if someone else says they don’t want something sweet. If you do that, it will definitely get better.

That very intuition led me to these raspberry brownie cookies. On one of my many trips to Austin last year, I checked in. The Lauren Hotel I then spent the afternoon working at a cafe. I almost missed the chocolate raspberry cookies in the pastry case. It wasn’t even a flavor I’m normally drawn to. But I really wanted chocolate and those cookies kept calling my name.

When I checked out the next morning, I asked for six cookies and carefully packed them into my suitcase.

Now, every time I’m in Austin, I always come back for their cookies and their amazing qualities. But shipping baked goods from Austin to Chicago isn’t always practical, so I decided to try and recreate it at home. This version isn’t a perfect 1:1, but it’s pretty close (very good if I do say so myself). It’s chocolatey, rich and chewy, with just enough raspberry brightness to keep it from leaning into too sweet territory. Please believe me. This will become your favorite. No need to smuggle suitcases.

Raspberry brownie cookie ingredients

The ingredient list for this cookie is simple, but choosing high-quality ingredients makes a huge difference in taste.

sugar. It is a mixture of brown sugar and white sugar. Brown has a chewy texture, while white has a light, crispy edge.

butter. Only one stick. Just enough to create richness without weighing down the cookies.

egg. One egg to tie everything together.

All-purpose flour. For the most accurate results, weigh the flour instead of scooping it.

cocoa powder. We use black cocoa to enjoy the deep, rich chocolate flavor. This is what makes this cookie stand out. Regular cocoa is fine, but if you can find black cocoa, it’s worth a try.

Baking soda + baking powder. The combination of both gives the cookies just the right amount of lift.

salt. A generous pinch to bring out all the flavors.

Instant coffee. Just a little touch will deepen the chocolate flavor.

chunks of chocolate. I prefer chopped semi-sweet chocolate from a bar, but any dark chocolate will work just fine.

Frozen raspberries. These are what hold everything together, and using frozen fruit you can make these cookies any time of the year.

How to make raspberry brownie cookies

These cookies border on levain style, but aren’t quite as dense and overpowering (these cookies are great). Think chewier bakery-style cookies with a little more spread, a softer center, and a slightly lighter bite.

This method is inspired by levain-style baking and uses cold butter and cold eggs instead of room temperature ingredients. As with certain pastries, keeping the butter in visible clumps creates subtle layers in the dough and limits its spreading in the oven. The result is a thicker, more structured cookie without the weight.

Before you start, I recommend mixing all the dry ingredients in a separate bowl and setting them aside along with the chopped chocolate and frozen raspberries. When creaming the butter and sugar, resist the urge to mix them thoroughly. The butter pieces should still be clearly visible. It may feel counterintuitive to those used to classic chocolate chip cookies, but trust the process. It pays off.

And while I usually skip the chill time recommended in recipes (sorry!), it’s essential here. First, scoop the dough into rounds and chill it in the refrigerator. This rest gives the dough proper moisture and prevents it from spreading too much in the oven. That is, do not forget about the cold. Your cookies will thank you.

How to store raspberry brownie cookies

When cookies come out of the oven, sprinkle with flaky salt and let cool on a wire rack. Once completely cooled, cookies can be stored in a covered container at room temperature for several days (if they can be stored that long). For long-term storage, you can store it in the refrigerator for several days.

You can also freeze the dough for later baking. First, scoop the dough into portions and freeze until ready to use. If baking from frozen, add 1 to 2 minutes to baking time to ensure cookies cook evenly. enjoy!

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