Dark Chocolate Raspberry Cookies (Printable Version)

Chewy cookies loaded with dark chocolate chunks and fresh raspberries for a rich, tangy sweet treat.

# What You’ll 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)

# Directions:

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.

# Top Tips:

01 -
  • The combination of bittersweet chocolate and tangy berries creates this sophisticated flavor profile that still tastes like comfort
  • These cookies manage to be both elegantly dark and wonderfully gooey, hitting that perfect texture balance I'm always chasing
02 -
  • Underbaking by one minute creates that gooey center everyone fights over
  • Frozen raspberries are actually easier to work with since they hold their shape better
03 -
  • Room temperature ingredients mix more evenly and create better texture
  • A cookie scoop makes uniform portions that bake evenly, worth the small investment

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