Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe
Indulge in these decadent Raspberry Dark Chocolate Cookies, featuring a perfect balance of rich dark chocolate chunks and fresh raspberries baked into soft, chewy cookies. A delightful treat that’s simple to make and sure to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Mix-ins
- 1 cup dark chocolate chunks or chips
- 1 cup fresh or frozen raspberries (lightly mashed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and lightly mashed raspberries, taking care not to overwork the batter to preserve some raspberry texture.
- Scoop Dough: Using about 2 tablespoons of dough per cookie, scoop and place them approximately 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 10–12 minutes, or until the edges turn golden while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve once cooled, or sneak a warm one early if you can’t resist!
Notes
- Use fresh or frozen raspberries; if using frozen, no need to thaw—just lightly mash them before folding into the dough.
- Do not overmix the dough after adding flour to ensure soft cookies.
- For a less pink batter, fold in raspberries gently.
- Chilling dough for 30 minutes before baking can help maintain cookie shape, but is optional.
- Store cookies in an airtight container for up to 4 days at room temperature.
Keywords: Raspberry chocolate cookies, dark chocolate cookies, fruity cookies, homemade cookies, dessert recipe
