Description
Delight in these luscious Raspberry Dark Chocolate Cookies, combining rich dark chocolate chunks with tart raspberries for the ultimate sweet and tangy treat. Soft and chewy with golden edges, these cookies are perfect for satisfying your sweet tooth any time of day.
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: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Cream Butter and Sugars: In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, blending well after each addition, then stir in the vanilla extract to combine evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry with Wet: Gradually add the flour mixture to the wet ingredients, mixing gently to combine without overworking the dough, to keep the cookies tender.
- Fold in Chocolate and Raspberries: Carefully fold in the dark chocolate chunks and lightly mashed raspberries, being gentle to avoid turning the dough pink.
- Shape Cookies: Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are golden but the centers remain soft, avoiding overbaking to retain chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: While patience is key for best texture, feel free to sneak a cookie early if you can’t wait!
Notes
- Use fresh raspberries if possible for the best flavor and texture, though frozen raspberries work when lightly thawed and mashed.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- For a more intense chocolate flavor, opt for dark chocolate chunks with at least 70% cocoa.
- To keep cookies soft longer, store them in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry cookies, dark chocolate cookies, sweet treat, soft cookies, chocolate raspberry dessert
