Dark Chocolate Raspberry Cookies (Print Page)

Chewy dark chocolate cookies loaded with tangy raspberries and cocoa chunks for a rich, decadent dessert experience.

# What You Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

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

10 - 1 cup dark chocolate chunks or chips

11 - 1 cup fresh raspberries (or frozen, not thawed)

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.

01 -

The chocolate raspberry combination feels fancy enough for dinner parties but comes together in under 30 minutes
These cookies strike that perfect balance between fudgy centers and crackly edges that makes people ask for the recipe

02 -

Room temperature ingredients mix together more evenly, so take the butter and eggs out at least 30 minutes before baking
Underbaking by one minute makes these exceptionally fudgy, but they need those 5 minutes on the hot pan to set properly

03 -

Chilling the dough for 30 minutes before baking helps control spread and intensifies the chocolate flavor
High quality cocoa powder makes a noticeable difference, so skip the generic store brands if possible