These cookies are scrumptious. They’re moist, soft and brownie-like filled with tart raspberry. The chocolate chips melted and are ooey gooey. These are decadent cookies and are great for dessert or with afternoon tea! The extra filling I cooked until thickened and served with the cookies – absolutely delicious!
Let’s get started!
Combine raspberries, raspberry jam or jelly, sugar, cornstarch and lemon juice. Mix altogether and let sit 10 minutes. If you’re using frozen berries, be sure to thaw them.
Cream butter and both sugars until fluffy.
Beat in eggs one at a time.
Add vanilla, cocoa, baking soda and salt. Mix well.
Add flour and chocolate chips. We added half the flour first and mixed it in because it’s quite stiff already.
Stir until mixed but do not over mix.
Take a spoon of dough, put raspberry filling in, and carefully enclose the dough around it.
My daughter scoops the dough (about 2 tbsp), rolls it into a ball, then flattens it, fills it and presses it closed like a dumpling. Then she shapes it with her hand. These are definitely tricky to close without raspberries leaking out! Do the best you can. And you can “bandaid” and rips or leaks with extra dough. Be careful because the chocolate chips tear the dough.
Place parchment on baking sheet, and place cookies about 2” apart. These cookies spread out a lot.
Bake at 350F for 10 to 12 minutes. We baked the cookies for 11 minutes. They’ll look raw, but won’t be.
Let cool completely. I didn’t move them to a cooling rack, and let them cool on the baking sheet. Once cooled, I moved them so I could keep using the same cookie sheet!!
Some cookies exploded raspberry but they still taste amazing…and we gobbled those up!
For the chocolate coating, melt chocolate and butter together. Dip cookies in melted chocolate or drizzle over top. These cookies are so good, they really do not need that extra drizzled chocolate!
These are amazing!! And these cookies have that delicious surprise inside! So good!
Chocolate Fudge Raspberry Cookies
Raspberry Filling:
1 cup raspberries
1/2 cup raspberry jam or jelly
1/4 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
Mix altogether and let sit 10 minutes. If you’re using frozen berries, be sure to thaw them.
Since our berries were frozen, I’d lessen the filling amount to 1/2 cup raspberries, 1/4 cup jam or 2 tbsp jelly, 2 tbsp sugar, 1 tbsp cornstarch and 1/2 tbsp lemon juice
Cookie Dough:
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Cream butter and both sugars until fluffy. Beat in eggs one at a time. Add vanilla and stir well. Add cocoa, baking soda and salt. Mix well. Add flour and chocolate chips. Stir until mixed but do not over mix.
Take a spoon of dough, put raspberry filling in, and carefully enclose the dough around it.
Place on baking sheet. Bake at 350F for 10 to 12 minutes. Let cool a few minutes before moving to cooling rack.
Chocolate Coating:
1/4 cup chocolate chips
1/2 tbsp butter
Melt chocolate and butter together. Drizzle over cookies if you like.
enjoy from Our City Homestead to yours