Dark Chocolate Raspberry Cookies (Printable Version)
Chewy dark chocolate cookies bursting with tangy raspberries. Rich, decadent, and ready in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Mix-Ins
10 - 1 cup dark chocolate chunks or chips
11 - 1 cup fresh raspberries (or frozen, not thawed)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
04 - Beat in eggs one at a time, then add vanilla extract.
05 - Gradually mix in the dry ingredients until just combined.
06 - Gently fold in dark chocolate chunks and raspberries, taking care not to crush the berries.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are set but centers are still soft.
09 - Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
# Expert Tips:
01 -
- The chocolate raspberry combo hits that perfect balance between fudgy and bright
- These cookies look bakery fancy but come together in under 30 minutes
02 -
- Over mixing the dough makes tough cookies so stop as soon as flour disappears
- Using frozen raspberries straight from the freezer prevents them from turning the dough purple
03 -
- Chill your dough for 30 minutes if it feels too sticky to scoop
- Use a cookie scoop for uniform size and even baking