Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, folding gently to combine without overmixing to avoid tough cookies.
- Incorporate Chocolate and Raspberries: Carefully fold in the dark chocolate chunks and lightly mashed raspberries, being gentle to preserve the raspberries’ texture and color.
- 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.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges are golden while centers remain soft for the ideal chewy texture.
- 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.
- 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.
Keywords: Raspberry Dark Chocolate Cookies, chocolate chip cookies, berry cookies, easy cookie recipe, baked cookies, dessert recipe
