Dark Chocolate Raspberry Cookies (Printer-friendly)

Chewy dark chocolate and raspberry treats bursting with flavor

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

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

10 - 1 cup dark chocolate chunks or chips

11 - 1 cup fresh raspberries (or frozen, not thawed)

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, about 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.

01 -

The fudgy centers stay soft for days, unlike typical chocolate chip cookies that harden up
Fresh raspberries add brightness that makes these sophisticated enough for dinner parties
They look stunning with those jewel-like berries peeking through dark chocolate dough

02 -

Overbaked dark chocolate cookies become disappointingly hard, pull them out when they still look slightly underdone
Frozen raspberries can bleed into your dough creating a marbled effect, which actually looks beautiful
Room temperature ingredients prevent the dough from separating and ensures even baking

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