Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Introduction

These Raspberry Dark Chocolate Cookies are the perfect balance of sweet and tangy, combining rich dark chocolate chunks with juicy raspberries in a soft, chewy cookie. They offer a delightful twist on a classic favorite that’s sure to satisfy any sweet tooth.

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 the softened butter with the granulated and brown sugars until the mixture is 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 all-purpose flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
6. Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to keep some berry texture.
7. Step 7: Scoop the dough into approximately 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10–12 minutes until the edges are golden but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before folding in.
• For a more intense chocolate flavor, substitute half of the dark chocolate with cocoa nibs.
• To keep the cookies soft longer, store them with a slice of bread in an airtight container.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute other berries for raspberries?

Yes, blueberries or blackberries work well as substitutes, though the flavor and moisture content may vary slightly.

Will the cookies be too soft with the raspberries?

The raspberries add moisture, so the centers will be soft and tender while the edges crisp up nicely—this texture contrast is part of their charm.

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

These Raspberry Dark Chocolate Cookies offer the perfect balance of rich dark chocolate chunks and fresh raspberries folded into a soft, buttery cookie dough. Baked to golden perfection, they deliver a sweet, fruity, and chocolatey treat ideal for any occasion.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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
• 1 cup fresh or frozen raspberries (lightly mashed)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until fluffy. This process should take about 3 minutes and is key for a light texture.
3. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract to incorporate flavor evenly throughout the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender and soft.
6. Fold in Chocolate Chunks and Raspberries: Gently fold the dark chocolate chunks and lightly mashed raspberries into the dough. Handle delicately to maintain the raspberries’ texture and prevent the batter from turning pink.
7. Scoop and Arrange Dough: Using about 2 tablespoons per cookie, scoop dough balls and place them 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake: Bake the cookies for 10 to 12 minutes until the edges turn golden but the centers remain soft. Be careful not to overbake, as it will dry out the cookies.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy: Patience is recommended to let cookies fully set, but sneaking a warm one early is totally understandable!

Notes

• Use fresh or frozen raspberries; if frozen, lightly thaw and drain excess liquid before using.
• Handle raspberries gently when folding into the dough to avoid discoloring the batter.
• For more intense chocolate flavor, use high-quality dark chocolate chunks.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To freeze, place baked cookies in a frozen-safe container for up to 3 months.

Keywords: Raspberry dark chocolate cookies, chocolate chip cookies, fruit cookies, sweet treats, baking dessert