Dark Chocolate Raspberry Cookies (Printable Version)

Chewy cocoa cookies bursting with dark chocolate and fresh raspberries

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Mix-Ins

10 - 1 cup dark chocolate chunks or chips
11 - 1 cup fresh raspberries (or frozen, not thawed)

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Beat in eggs one at a time, then add vanilla extract.
05 - Gradually mix in the dry ingredients until just combined.
06 - Gently fold in dark chocolate chunks and raspberries, taking care not to crush the berries.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11–13 minutes, or until edges are set but centers are still soft.
09 - Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • The chocolate raspberry pairing feels sophisticated but these come together in under 30 minutes
  • They strike that perfect balance between fudgy centers and crisp edges that makes cookies irresistible
  • Fresh raspberries add natural brightness that cuts through the rich darkness
02 -
  • Frozen raspberries work beautifully here, just do not thaw them before folding into the dough
  • Underbaking by 1 minute creates that fudgy, almost underdone center that makes these cookies extraordinary
  • The dough will feel thick and slightly tacky, which is exactly right for this recipe
03 -
  • Room temperature ingredients blend more easily and create better texture
  • Use a light touch when folding in raspberries to avoid turning your dough pink

Go Back