Dark Chocolate Raspberry Cookies (Printer-friendly)

Rich cocoa dough loaded with dark chocolate chunks and fresh raspberries for a chewy, decadent treat.

# 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 to 13 minutes, until edges are set but centers remain soft.

09 - Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

01 -

The contrast between rich dark chocolate and bright raspberries creates something sophisticated yet completely approachable
These cookies strike that perfect balance between chewy centers and crisp edges that most bakers chase for years

02 -

Overmixing the raspberries will dye your dough an unappetizing grayish pink, so fold them in with just a few strokes
The centers of these cookies will look underbaked when you take them out, but they continue cooking on the hot baking sheet

03 -

Room temperature ingredients make a noticeable difference in how evenly the cookies bake
Chilling the dough for thirty minutes before baking helps prevent excessive spreading