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Fudgy Chocolate Raspberry Crinkle Cookies

Chocolate Raspberry Crinkle Cookies - featured image
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Bakery-style crinkle cookies with a rich, fudgy chocolate base and bursts of fresh raspberry. Easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (70g) fresh raspberries, mashed (or frozen, thawed and drained)
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (60g) powdered sugar (for rolling)
  • 1/4 cup (30g) granulated sugar (for rolling)

Instructions

  1. Wash and mash the raspberries with a fork. Set aside. Measure all dry and wet ingredients. Line your baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, kosher salt, and instant espresso powder.
  3. In another bowl, use a mixer or whisk to combine the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly pale.
  4. Pour the wet mixture into the dry ingredients. Mix gently until just combined. Fold in the mashed raspberries and chocolate chips. The dough will be sticky and glossy.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for 10-15 minutes to firm up the dough. If still sticky, add a tablespoon of flour.
  6. In a medium bowl, stir together powdered sugar and granulated sugar for rolling.
  7. Using a cookie scoop or tablespoon, portion out heaping tablespoons of dough (about 30-35g each). Roll into balls and coat generously in the sugar mixture.
  8. Arrange sugar-coated dough balls on the prepared baking sheet, spacing about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12-14 minutes. Cookies will puff up and crackle on top; edges should be set but centers still soft.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, sprinkle with extra powdered sugar if desired. Serve and enjoy while centers are still a little warm.

Notes

Chilling the dough is essential for the classic crinkle look and fudgy texture. For gluten-free, use a 1:1 blend; for dairy-free, swap coconut oil and dairy-free chips. If raspberries are very juicy, drain or pat dry before mashing. Double sugar coating ensures crisp exterior. Cookies are best enjoyed slightly warm and can be frozen for up to 2 months.

Nutrition

Keywords: chocolate crinkle cookies, raspberry cookies, bakery style cookies, fudgy cookies, easy dessert, holiday cookies, gluten-free option, dairy-free option

Find it online: https://bitefuljoy.com/fudgy-chocolate-raspberry-crinkle-cookies-easy-bakery-style-recipe/