Description
Deliciously rich and chewy cookies packed with chocolate and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
- Beat in the egg and vanilla extract to the butter mixture until well combined.
- Gradually add the flour mixture to the wet mixture, mixing just until combined.
- Gently fold in the chocolate chips and fresh raspberries.
- Using a cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set and the centers may appear slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For make-ahead, refrigerate cookie dough for up to 48 hours. Can also be baked in an air fryer at 320°F (160°C) for about 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, chocolate, raspberry, dessert, baking