Chocolate Raspberry Ripple Cookies
Posted by Donna-Marie Pye on
Recipe From The Essential Cottage Cookbook by Andrea Buckett, from Appetite by Random House, 2025
Ingredients...
¾ cup butter, at room temperature
1 cup granulated sugar
½ cup packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups all-purpose flour or gluten-free flour
½ tsp baking soda
5¼ oz (150 g) 70% dark chocolate (about 1½ bars), roughly chopped
1¼ cups frozen raspberries
Method...
- Position one rack in the upper middle and one in the lower middle of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment, or a handheld mixer in a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and vanilla, and beat on low speed for 1 minute or until everything is well incorporated. Scrape down the sides.
- Add the flour and baking soda, and mix on low speed until it just comes together, forming a thick batter. Add the chocolate and mix on low for about 15 seconds or until the chocolate is evenly distributed throughout. Add the raspberries and mix on low for about 15 seconds or until the berries are just mixed in. Don’t overmix, as it will cause the raspberries to thaw, break apart, and bleed into the dough too much.
- Using a small cookie scoop (or roughly 2 tablespoons), portion the dough into compact balls and place eight balls on each prepared baking sheet, at least 2 inches apart. Refrigerate the remaining dough.
- Place one pan on the upper rack and the other on the lower rack. Bake for 14–16 minutes, rotating the pans and swapping their positions in the oven halfway through, until the cookies are golden brown. Let cool on the pans for 10 minutes, then
transfer the cookies to a cooling rack to cool completely.
- Repeat steps 4 and 5 to bake the remaining cookies.
- Transfer the cooled cookies to an airtight container, with parchment paper between layers. Store at room temperature for up to 4 days—if they last that long.
- To take it: Transport with your other non-perishables and store in a cool, dry place when you arrive.
- To serve it: Snack away! Cookies will soften a bit the longer they sit.
Makes 36 cookies
Andrea's Baking Tip: If your kitchen is on the warmer side or it’s a hot summer day, you might consider chilling the dough in the freezer for 10 minutes before portioning the cookies. The same applies if you need to take a break between making the dough and baking the cookies.
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