Description

Delight in these Raspberry Dark Chocolate Cookies that perfectly balance tartness and rich sweetness. Crisp on the edges yet chewy in the center, they mix fresh raspberries and luscious dark chocolate chunks into a simple dough for an irresistibly gourmet treat. Easy to make and sure to impress, they are perfect for dessert lovers, snackers, or gifting occasions.

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

Mix-ins

1 cup dark chocolate chunks or chips (70% cocoa or higher recommended)
1 cup fresh or frozen raspberries (lightly mashed and patted dry if frozen)

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and facilitate easy cleaning.
Cream butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars until the mixture is fluffy and light, which usually takes about 3 minutes. This step is crucial for cookie texture.
Add eggs and vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to combine well.
Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt until evenly distributed.
Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Avoid overmixing to keep the cookies tender.
Fold in chocolates and raspberries: Carefully fold in the dark chocolate chunks and lightly mashed raspberries, taking care not to break up the raspberries too much to prevent watery dough.
Scoop dough onto baking sheets: Using about 2 tablespoons of dough per cookie, place dough balls on prepared sheets spaced 2 inches apart to allow spreading.
Bake the cookies: Bake in the preheated oven for 10–12 minutes until the edges are golden but the centers remain soft and chewy.
Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to wire racks to cool completely.

Notes

Do not overmix the dough to avoid tough cookies.
Use softened butter (not melted) for optimal cookie texture.
Bake just until edges turn golden; cookies will firm on cooling.
If using frozen raspberries, thaw and pat dry to prevent soggy dough.
Store baked cookies in an airtight container at room temperature up to 3 days.
Freeze dough balls to bake fresh cookies on demand.
Variations include substituting dried cranberries or cherries for raspberries and milk chocolate for dark.
For vegan adaptations, replace butter with coconut oil and eggs with flax eggs.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry cookies, dark chocolate cookies, chewy cookies, easy baking recipe, dessert, sweet snack