Raspberry Dark Chocolate Cookies Recipe
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.
- 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
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
- 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. This step is critical for good texture.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Stir gently to combine without overmixing, preserving the cookie’s tenderness.
- 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.
- 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.
- Bake: Bake in the preheated oven for 10–12 minutes. Cookies should have golden edges but still have soft centers to prevent overbaking.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 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
