Raspberry Brownie Cookies With Rich Chocolate Flavor

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

That instinct is exactly what led me to this raspberry brownie cookie. On one of my many trips to Austin last year, I checked into The Loren Hotel and spent the afternoon working from their cafe. I almost ignored the chocolate raspberry cookie in the case of the dough—it wasn’t even a flavor I would normally gravitate towards. 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 in my suitcase.

Now, every time I’m in Austin, I make it a point to return for that cookie and all of its wonderful qualities. But since shipping baked goods from Austin to Chicago isn’t always practical, I decided to try to make it at home. While this version isn’t 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 veering into overly sweet territory. Trust me: this is about to become a favorite—no baggage smuggling required.

Ingredients for these Raspberry Brownie Cookies

The list of ingredients 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 sugars—brown for chewiness, white for those slightly crunchy edges.

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

An egg. One egg to tie everything together.

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

Cocoa powder. I use black cocoa for its rich, deep 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 the two gives the cookies just the right amount of lift.

Salt. Pinch generously to bring out all the flavors.

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

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

Frozen raspberries. They’re what pull it all together—and using frozen fruit means you can make these cookies any time of year.

How to prepare these Raspberry Brownie Cookies

These cookies are similar to Levain style, but not as dense or large (as big as those cookies). 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 cold egg rather than room temperature ingredients. Keeping the butter in visible chunks—similar to how you approach certain pastries—creates subtle layers in the dough and limits spreading in the oven. The result is a thicker and 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 creaming the butter and sugar, resist the urge to fully combine them—you should see distinct chunks of butter. It may feel counterintuitive if you are used to classic chocolate cookies, but trust the process. She pays.

And while I’m usually guilty of skipping chilling time when recipes suggest it (sorry!), it’s essential here. Leave the dough in rounds first, then put in the fridge. This rest allows the dough to hydrate properly and helps prevent excess spreading in the oven. In short: skip the cold. Your cookies thank you.

How to store these Raspberry Brownie Cookies

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

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

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