Dark Chocolate Raspberry Cookies

There’s something magical about the combination of rich, dark chocolate and tart raspberries, and that’s exactly what you’ll find in these Dark Chocolate Raspberry Cookies. I remember the first time I made these cookies; the moment I took them out of the oven, the warm chocolate aroma filled my kitchen, wrapping me in a cozy embrace. It was a chilly afternoon, and the thought of indulging in these little treats made it all the more special. Each bite is a delightful balance of sweetness from the chocolate and a burst of tangy raspberry, making them perfect for any occasion.

Imagine sharing them with friends during a casual get-together, or perhaps surprising your loved one on Valentine’s Day with a sweet gesture. I often find myself baking these cookies when I want to brighten someone’s day or simply treat myself after a long week. They not only satisfy a sweet tooth but also bring a sense of joy to the kitchen. The best part? They are incredibly easy to make, so you can whip up a batch in no time!

Whether you’re a seasoned baker or just starting, these cookies are a crowd-pleaser. So grab your mixing bowl, because once you experience the joy of baking these Dark Chocolate Raspberry Cookies, you’ll want to share the love with everyone around you.

Everything You Need for Dark Chocolate Raspberry Cookies

When it comes to baking the perfect cookie, quality ingredients play a crucial role. Each component in these Dark Chocolate Raspberry Cookies contributes to their delicious flavor and delightful texture. Let’s explore the key players in this scrumptious recipe!

• All-purpose flour: The backbone of any cookie, it provides structure and stability. We use 1 and 1/4 cups to create the perfect balance between softness and chewiness.
• Baking soda: This leavening agent helps the cookies rise and achieve that soft, pillowy texture. Just half a teaspoon does the trick.
• Sea salt: A pinch of salt enhances all the flavors, ensuring that sweetness is perfectly balanced. We use a quarter teaspoon for maximum effect.
• Dutch processed cocoa: This special cocoa powder adds a deep chocolate flavor and rich color to the cookies. We use a quarter cup plus two tablespoons for that indulgent taste.
• Unsalted butter: At room temperature, the half cup of butter helps create a creamy texture when mixed with sugars, making the cookies tender and delicious.
• Granulated sugar: Adding sweetness and helping to create a nice crispy texture, we use half a cup of granulated sugar.
• Light brown sugar: This adds moisture and a slight caramel flavor, making the cookies extra chewy. We incorporate half a cup for the best results.
• Large egg: One egg binds the ingredients together, contributing to the cookies’ richness and structure.
• Dark chocolate chips: The star of the show! Half a cup of these chips adds melty goodness and a chocolatey bite.
• Frozen raspberries: These jewels provide bursts of tartness in every cookie. Half a cup ensures some raspberry goodness in each bite.
• Sea salt for sprinkling: If desired, a sprinkle of sea salt on top before baking enhances flavors and adds a gourmet touch.

How to Assemble Dark Chocolate Raspberry Cookies

Ready to create some delicious cookies? Follow these simple steps to make your very own batch of Dark Chocolate Raspberry Cookies. You’ll be enjoying warm cookies before you know it!

1. Start by preheating your oven to 350 degrees F. This ensures that your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper or a Silpat baking mat to prevent sticking.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and Dutch processed cocoa. This dry mixture will provide the foundation for your cookies. Set it aside.

3. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and creamy. Use a mixer for best results. You want the mixture to be light and fluffy, which typically takes about two to three minutes.

4. Add in the large egg and vanilla extract and mix until combined. The egg contributes richness and binds the ingredients together.

5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; you want the ingredients to come together without becoming tough.

6. Gently fold in the dark chocolate chips and frozen raspberries. Take care not to smash the raspberries; they should remain intact for that juicy burst in your cookies!

7. Using a cookie scoop or rounded tablespoon, scoop the dough onto the prepared baking sheet, leaving about two inches between each cookie. If some raspberries squish out, it’s okay! Just try to cover them with the chocolate dough.

8. If desired, sprinkle a pinch of sea salt on top of each cookie before baking. This adds a wonderful contrast to the sweetness.

9. Bake the cookies for 10 to 12 minutes, until they are set but still soft in the center. Keep a close eye on them; you don’t want to overbake!

10. Once baked, remove the cookies from the oven and allow them to sit on the baking sheet for three minutes. This lets them firm up slightly before transferring to a cooling rack.

11. Move the cookies to the cooling rack and let them cool completely. Enjoy the tempting aroma filling your kitchen!

12. If your cookie dough balls seem too soft due to the raspberries, pop them in the freezer for 15 minutes before baking. This will help maintain their shape and prevent excess oozing.

Change It Up

Want to experiment with your cookies? Here are some fun ways to change things up with your Dark Chocolate Raspberry Cookies:

• Storage: Keep leftover cookies in an airtight container at room temperature for up to five days.
• Freezing: You can freeze the cookie dough before baking. Just scoop them onto a baking sheet, freeze until solid, and then transfer to a freezer bag for up to three months.
• Variations: Try adding nuts, such as chopped walnuts or almonds, for an extra crunch.
• Chocolate variations: Use milk chocolate or white chocolate chips for a different flavor profile.
• Flavor enhancements: Add a splash of almond extract for a nutty twist.
• Serving suggestions: Pair these cookies with ice cream for a decadent dessert.

What to Serve With Dark Chocolate Raspberry Cookies

These Dark Chocolate Raspberry Cookies are perfect for a variety of occasions, and they pair beautifully with many different treats and drinks. Here’s how to serve these delightful cookies:

• With Coffee: Enjoy your cookies alongside a hot cup of coffee or espresso. The rich flavors complement each other perfectly.
• With Milk: A classic pairing! The sweetness of the cookies is beautifully balanced by a glass of cold milk.
• For Special Occasions: Serve these cookies at gatherings, parties, or as a treat for holiday celebrations like Valentine’s Day.
• As a Dessert Platter: Include these cookies on a dessert platter alongside brownies and fruit tarts for a variety of options.
• Pack in Lunch Boxes: These cookies are great for lunch boxes. They make a sweet surprise for both kids and adults.
• With Ice Cream: Create a delectable ice cream sandwich by placing a scoop of your favorite ice cream between two cookies.

FAQ

Conclusion

The Dark Chocolate Raspberry Cookies are a delightful treat that combines the rich flavor of dark chocolate with the tartness of fresh raspberries. With their perfect balance of sweetness and texture, they are sure to please anyone who takes a bite. I urge you to try making these cookies yourself; you’ll find that they not only satisfy your cravings but also bring a touch of joy to your day. Whether you’re baking for yourself or sharing with loved ones, these cookies are guaranteed to be a hit!

Dark Chocolate Raspberry Cookies

The ultimate treat for chocolate lovers, these Dark Chocolate Raspberry Cookies blend rich dark chocolate with tart raspberries for a deliciously satisfying dessert. Perfect for sharing or indulging, they are a must-try for your next baking adventure!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine American

Servings 18 cookies

Calories 180 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 1 1/4 cups All-purpose flour
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Sea salt
• 1/4 cup Dutch processed cocoa plus 2 tablespoons
• 1/2 cup Unsalted butter at room temperature
• 1/2 cup Granulated sugar
• 1/2 cup Light brown sugar
• 1 Large egg
• 1 teaspoon Vanilla extract
• 1/2 cup Dark chocolate chips
• 1/2 cup Frozen raspberries
• 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 dark 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.

Notes

• Storage: Keep leftover cookies in an airtight container at room temperature for up to five days.
• Freezing: You can freeze the cookie dough before baking. Just scoop them onto a baking sheet, freeze until solid, and then transfer to a freezer bag for up to three months.
• Variations: Try adding nuts, such as chopped walnuts or almonds, for an extra crunch.
• Chocolate variations: Use milk chocolate or white chocolate chips for a different flavor profile.
• Flavor enhancements: Add a splash of almond extract for a nutty twist.

Keyword Chocolate Raspberry Dessert, Dark Chocolate Cookies, Easy Cookie Recipe, Raspberry Cookies