Dark Chocolate Raspberry Cookies (Print Version)
Chewy cookies loaded with dark chocolate chunks and fresh raspberries for a rich, tangy bite.
# 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)
# How-To Steps:
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 bittersweet chocolate plays perfectly against bursts of tart raspberry like they were always meant to be together
- These cookies stay chewy for days, if you can manage not to eat them all in one sitting
02 -
- Overmixing the raspberries will turn your dough pink and make the cookies dense
- Underbaking by one minute creates that irresistibly gooey center everyone fights over
03 -
- Room temperature ingredients incorporate better, so set everything out about thirty minutes before baking
- Weighing your flour instead of scooping prevents dense, dry cookies from too much flour