Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- 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
