Print

Delicious Chocolate Raspberry Cookies

chocolate raspberry cookies - featured image

Soft, fudgy cookies with rich chocolate flavor and bursts of tart raspberries, perfect for any occasion.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) dark chocolate chips
  • 1 cup (125g) fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
  3. Add eggs and vanilla extract to the creamed mixture. Beat until fully combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  6. Fold in the dark chocolate chips and fresh raspberries gently, ensuring the raspberries remain intact.
  7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Use room temperature ingredients for the best texture.’, ‘Avoid overmixing the dough to keep the cookies soft and chewy.’, ‘Chill the dough for 15 minutes if your kitchen is warm to prevent spreading.’, ‘Pat raspberries dry before adding them to the dough to avoid excess moisture.’, ‘Bake cookies slightly underdone for a gooey texture.’]

Nutrition

Keywords: chocolate raspberry cookies, dessert, easy cookies, baking, chocolate cookies, raspberry cookies