Brownie Raspberry Cookies With Rich Chocolate Flavor

I have a thing for cookies. They’re the perfect handheld treat—small, joyful, and endlessly comforting. I will never turn down a cookie to go when I stop by a café, and I firmly believe in being the person who says yes even when everyone else insists they don’t want something sweet. You’ll always be better for it.

That instinct is exactly what led me to this brownie raspberry cookie. On one of my many trips to Austin last year, I checked into The Loren Hotel and spent the afternoon working from their café. I almost overlooked the chocolate raspberry cookie in the pastry case—it wasn’t even a flavor I’d normally gravitate toward. But I was craving chocolate in a very real way, and that cookie kept calling my name.

The next morning, when I checked out, I asked for six cookies to go and carefully packed them into my suitcase.

Now, every time I’m in Austin, I make a point to return for that cookie and all its wonderful qualities. But since transporting baked goods from Austin to Chicago isn’t always practical, I decided to try recreating it at home. While this version isn’t a perfect one-to-one, it’s pretty close (and very good, if I do say so myself). Chocolatey, rich, and chewy, with just enough raspberry brightness to keep it from tipping into overly sweet territory. Trust me: this one’s about to become a favorite—no suitcase smuggling required.

Ingredients for these Brownie Raspberry Cookies

The ingredient list for these cookies is simple, but choosing high-quality ingredients makes all the difference in how they taste.

Sugar. A mix of brown and white sugar—brown for chewiness, white for those lightly crisp edges.

Butter. Just one stick. Enough to create richness without weighing the cookie down.

Egg. One egg to bind everything together.

All-purpose flour. For the most accurate results, weigh your flour rather than scooping.

Cocoa powder. I use black cocoa for its deep, rich chocolate flavor—it really sets these cookies apart. Regular cocoa will work, but if you can find black cocoa, it’s worth it.

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

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

Instant coffee. Just a touch to deepen and enhance the chocolate.

Chocolate chunks. I prefer semi-sweet chocolate, chopped from a bar, though any dark chocolate works beautifully.

Frozen raspberries. These are what pull everything together—and using frozen fruit means you can make these cookies any time of year.

How to Prepare these Brownie Raspberry Cookies

These cookies are Levain-style adjacent, but not quite as dense or overwhelming (great as those cookies are). Think a chewier, bakery-style cookie that spreads a bit more, with a softer center and a slightly lighter bite.

The method is inspired by Levain-style baking, using cold butter and a cold egg rather than room-temperature ingredients. Keeping the butter in visible chunks—similar to how you’d approach certain pastries—creates subtle layering in the dough and limits spreading in the oven. The result is a thicker, more structured cookie without feeling heavy.

Before you begin, I recommend mixing all of your dry ingredients in a separate bowl and setting them aside, along with your chopped chocolate and frozen raspberries. When you cream the butter and sugar, resist the urge to fully combine them—you should still see distinct pieces of butter. It might feel counterintuitive if you’re used to classic chocolate chip cookies, but trust the process. It pays off.

And while I’m usually guilty of skipping chill time when recipes suggest it (sorry!), it’s essential here. Scoop the dough into rounds first, then refrigerate. This rest allows the dough to hydrate properly and helps prevent excess spreading in the oven. In short: don’t skip the chill. Your cookies will thank you.

How to Store These Brownie Raspberry Cookies

Once the cookies come out of the oven, sprinkle with flaky salt and let them cool on a wire rack. Store fully cooled cookies in a covered container at room temperature for a few days (if they last that long!). For longer storage, they’ll keep well in the refrigerator for a few additional days.

You can also freeze the dough for future baking. Scoop the dough into portions first, then freeze until ready to use. When baking from frozen, add a minute or two to the bake time to ensure the cookies cook through evenly. Enjoy!

Print