Dark Chocolate Raspberry Cookies (Printable Version)

Rich, chewy dark chocolate cookies loaded with tangy raspberries for a decadent dessert experience.

# 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 Advice:

01 -
  • The combination of bittersweet chocolate and tart raspberries creates the perfect balance of flavors
  • These cookies stay chewy for days thanks to the moisture from the berries
  • They come together in under 30 minutes but taste like a bakery treat
02 -
  • Resist the urge to overbake these cookies because they continue cooking on the hot baking sheet and should be removed when centers look soft
  • Frozen raspberries actually work better than fresh ones because they hold their shape better during mixing
  • The dough will feel slightly softer than typical cookie dough and this is completely normal because of the moisture from the berries
03 -
  • Chill your baking sheets in the freezer for 15 minutes before using to help cookies maintain their shape
  • Rotate the pans halfway through baking to ensure even browning

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