Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Introduction

Raspberry Dark Chocolate Cookies are the perfect balance of fruity freshness and rich chocolate indulgence. These soft, slightly gooey treats are easy to make and loved by all, whether as a snack, dessert, or thoughtful gift.

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 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 ingredients, mixing gently to avoid overworking the dough.
6. Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to keep some texture and avoid turning the batter pink.
7. Step 7: Scoop the dough into balls, about 2 tablespoons each, 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 before transferring them to a wire rack to cool completely.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
• Use fresh raspberries for a brighter flavor or frozen for convenience; just ensure they’re lightly mashed to avoid too much moisture.
• To enhance the raspberry flavor, add a teaspoon of lemon zest to the dough.
• If you prefer a sweeter cookie, increase the granulated sugar by 2 tablespoons.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls and bake fresh cookies whenever you want—just add a couple of extra minutes to the baking time if baking from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well if lightly thawed and mashed to release their flavor without adding too much liquid to the dough.

How do I avoid overbaking these cookies?

Bake until the edges are golden but the centers still look soft. They will firm up as they cool, so removing them early ensures a soft, chewy texture.

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Delight in the perfect blend of rich dark chocolate and fresh raspberries with these Raspberry Dark Chocolate Cookies. Soft-centered with golden edges, these cookies offer a sophisticated fruity sweetness balanced by bittersweet chocolate chunks. Perfect as a dessert, snack, or gift, these cookies are quick to prepare and versatile for any occasion.

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

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Mix-Ins

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

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated and brown sugars until fluffy, about 3 minutes. This step is crucial for 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.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, folding gently to combine without overmixing to avoid tough cookies.
6. Incorporate Chocolate and Raspberries: Carefully fold in the dark chocolate chunks and lightly mashed raspberries, being gentle to preserve the raspberries’ texture and color.
7. Scoop Dough: Using about 2 tablespoons per cookie, scoop dough balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake: Bake in the preheated oven for 10–12 minutes until the edges are golden while centers remain soft for the ideal chewy texture.
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly.
10. Enjoy: Although patience is encouraged, feel free to savor one warm if you like—fresh cookies are irresistible.

Notes

• Do not overmix the dough to prevent tough cookies.
• Use softened butter for proper creaming; melted butter will change texture.
• Watch baking time carefully; overbaking leads to dry cookies.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze dough balls and bake fresh cookies as needed.
• Raspberries can be fresh or frozen, lightly mashed to release flavor without turning batter pink.
• Customize ingredients to swap sugars or make gluten-free versions.

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