I have something to tell you, but I feel like you’re not going to believe me.
These are the best cookies I’ve ever eaten.
Not just the best cookies I’ve created, or the best cookies I’ve made from someone else’s recipe, or the best cookies I’ve ever eaten at a coffee shop or bakery.
The best cookies I’ve ever eaten. Ever.
First, there’s the rich, fudgy chocolate base.
Then the semisweet chocolate chips.
Then the white chocolate chips.
And — wait for it — REAL raspberries.
I am forever indebted to the lovely lady at Anecdotes and Apples for making me brave enough to try putting frozen fruit in a cookie. I tried her recipe once and loved it, and I wanted to use the same idea to enhance my mom’s double chocolate chip cookie recipe.
I’ve been wanting to share my mom’s double chocolate cookie recipe with you for a long time. Growing up, my mom made exactly 3 different cookie recipes: chocolate chip, double chocolate chip and oatmeal raisin. When I was a teenager, she added a peanut butter oatmeal chocolate chip to the mix. Sometimes, if things got really exciting, she would make two-tone cookies, and mix clumps of regular chocolate chip and double chocolate chip together.
This is where I’m the complete opposite of my mother. She finds something really good, and sticks with it. She will make the same recipe hundreds of times. Me? When I get around to making something the second time, I feel like it’s a pretty big deal.
Discovering Pinterest only made things worse. Sometimes I feel as if each of my recipe boards is a giant To-Do list, and I can never keep up because I keep finding more amazing recipes from food bloggers I love.
Often, I’m nominated to bring dessert to family functions at my in-laws’ house. My mother-in-law will ask, “new recipe?” Sometimes I wonder why she asks.
How was that for a tangent?
These cookies are perfect. They are thin enough to be soft and fudgy and not at all crispy. The chocolate is rich and sweet but not too sweet. The white chocolate adds a buttery, creaminess that complements raspberries so perfectly. And the raspberries. Unlike a lot of cookie recipes, the raspberries here are juicy, and fresh-tasting, and sweet but a little bit tart at the same time, just to give enough contrast to the dark (but not too dark), fudgy chocolate.
Chocolate is the star of the show here. But the raspberries are going to make you question why you ever ate chocolate without them before.
Please, do yourself a favour and go make these cookies.
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Triple Chocolate Raspberry Cookies
- 1 cup butter cold
- 2 cups sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- 3/4 cup cocoa
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups frozen raspberries
- In the bowl of a stand mixer (or use a handheld), cream cold butter until smooth. If you need to let it warm up a bit, feel free, but I have had more luck with these with my butter still cold.
- Add the sugar and vanilla and cream together.
- Add the eggs and mix well.
- Add in flour, cocoa, salt and baking soda until combined.
- Stir in the chocolate chips, white chocolate chips and frozen raspberries (do not let thaw)*. Cover bowl with plastic wrap and let dough chill in the freezer for 30 minutes.
- Preheat oven to 325 degrees F.
- Shape dough into approximately 1″ balls and place on a lightly greased cookie sheet. Bake for 10-13 minutes until the tops just appear dry and slightly puffed — the cookie will sink down as it cools. Make sure you take them out just as they finish setting, because we don’t want overbaked cookies.
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