Dark Chocolate Raspberry Cookies
User Reviews
4.7
Dark Chocolate Raspberry Cookies
Description
This recipe blends Dutch-processed cocoa with all-purpose flour, baking soda, and salt to create a chocolatey base. Creamed butter with granulated and brown sugars provides richness and a tender crumb. Frozen raspberries are folded gently into the dough to keep some pieces intact, contributing bursts of tartness and moisture that soften the cookie center.
Dark chocolate chips add extra richness and texture, complementing the fruity notes. Baking is timed to set the cookies while keeping centers soft and slightly chewy. A light sprinkle of sea salt on top offers a savory counterpoint to the sweet dough and fruit.
These cookies bake best on parchment or silicone mats to prevent sticking and allow easy transfer. Cooling slightly on the baking sheet before removing helps maintain their shape. They work well as a sweet treat with complex flavor layers from chocolate and raspberry.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 sea salt 1 teaspoon
- 1/4 cup Dutch processed cocoa plus 2 tablespoons
- 1/2 cup butter at room temperature, unsalted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup raspberries frozen
- sea salt for sprinkling on cookies, if desired
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.
- Gradually add flour mixture and beat until just combined. Gently stir in the chocolate chips and frozen raspberries. Try not to smash the raspberries. Some will fall apart and that is ok. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. If the raspberries squish out a bit, try to place the chocolate dough over them. If some raspberries are peaking out, that is fine. Sprinkle each cookie with sea salt, if desired.
- Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
- Note-if the cookie dough balls get too soft and juicy because of the raspberries, stick them in the freezer for 15 minutes before baking. This will keep the raspberries from oozing out. Again, try to cover them with the chocolate dough as best as you can.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 42mg | 2% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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