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Dark Chocolate Raspberry Cookies
4.7 from 93 votes

Dark Chocolate Raspberry Cookies

Dark Chocolate Raspberry Cookies combine cocoa-infused butter dough with dark chocolate chips and frozen raspberries for soft-centered cookies that balance rich chocolate and tart berry flavors. A sprinkle of sea salt on top enhances the contrast, while gentle folding preserves some raspberry texture and juice within the cookies.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 18 cookies
Calories: 157 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
  3. With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 157

% 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.