Raspberry Dark Chocolate Cookies Recipe

Introduction

These Raspberry Dark Chocolate Cookies offer a perfect balance of fruity freshness and rich chocolate flavor. Soft in the center with slightly crisp edges, they make a delightful treat for any occasion. Quick to prepare and sure to impress, they’re a delicious way to enjoy a homemade cookie.

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
• 1 cup dark chocolate chunks or chips
• 1 cup fresh or frozen raspberries (lightly mashed)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing.
6. Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to keep the batter from turning pink.
7. Step 7: Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10 to 12 minutes, until the edges are golden but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For best texture, avoid overmixing the dough to prevent tough cookies.
• Use softened butter rather than melted to achieve the ideal cookie consistency.
• If you don’t have fresh raspberries, dried cranberries or cherries make a tasty alternative.
• Swap dark chocolate for milk chocolate if preferred, though dark chocolate offers richer flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
• Try flax eggs and coconut oil as vegan substitutes for eggs and butter.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls and bake fresh cookies on demand. To reheat baked cookies, warm them briefly in a low oven to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, but be sure to thaw and pat them dry to remove excess moisture, which can cause the dough to become soggy and the cookies to flatten.

Why did my cookies spread too much?

Excess spreading often happens if the butter is too soft or the dough is too warm. Chill the dough for 30 minutes before baking to help maintain shape.

Raspberry Dark Chocolate Cookies Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

These Raspberry Dark Chocolate Cookies combine the rich, sophisticated flavor of dark chocolate with the fresh, fruity burst of raspberries. They’re soft-centred, slightly crispy-edged treats that are easy to make and perfect for dessert, snacks, or gifts. The recipe is straightforward and versatile, allowing for ingredient swaps and dietary modifications.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Add-ins

• 1 cup dark chocolate chunks or chips (70% cocoa or higher recommended)
• 1 cup fresh or frozen raspberries (lightly mashed and patted dry)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. 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. This step is critical for good texture.
3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
5. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Stir gently to combine without overmixing, preserving the cookie’s tenderness.
6. Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and lightly mashed, patted dry raspberries to avoid sogginess and maintain the raspberry flavor.
7. Shape Cookies: Scoop the dough into balls of about 2 tablespoons each, spacing them roughly 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake: Bake in the preheated oven for 10–12 minutes. Cookies should have golden edges but still have soft centers to prevent overbaking.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Store: Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze unbaked dough balls for future baking.

Notes

• Do not overmix dough to keep cookies tender.
• Use softened butter, not melted, for proper creaming.
• Do not overbake; cookies firm up as they cool.
• Lightly mash and pat dry raspberries to avoid soggy dough.
• If using frozen raspberries, thaw and pat dry before use.
• For a vegan version, substitute butter with coconut oil and eggs with flax eggs.
• Chill dough for 30 minutes if butter is too soft to prevent spreading.
• You can replace raspberries with dried cranberries or cherries and dark chocolate with milk chocolate if desired.

Keywords: raspberry cookies, dark chocolate cookies, chocolate raspberry desserts, homemade cookies, easy cookies recipe