Description
These Dark Chocolate Raspberry Cookies are rich, thick, and irresistibly fudgy, with an intense dark chocolate flavor and bursts of tart, juicy raspberries. Made with cold butter, dark cocoa powder, generous chunks of dark chocolate, and frozen raspberries, each cookie features beautifully set edges and a soft, brownie-like center. The combination of deep chocolate richness and bright raspberry flavor creates a delicious bakery-style treat perfect for chocolate lovers, holiday cookie trays, or enjoying with a cold glass of milk.
Ingrédients
Scale
- For the Dark Chocolate Dough:
- 1/2 cup (113 g / 1 stick) cold unsalted butter, cubed
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, straight from the fridge
- 1 tsp pure vanilla extract
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 cup (50 g) dark unsweetened cocoa powder (or Dutch-process)
- 1 tsp baking soda
- 1/4 tsp salt
- For the Mix-ins:
- 1 cup (170 g) dark chocolate chips or chunks
- 3/4 cup (100 g) frozen raspberries, roughly chopped
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Beat Cold Butter and Sugars: In a large mixing bowl, beat the cold, cubed unsalted butter, packed light brown sugar, and granulated sugar together with an electric mixer for 3–4 minutes until light and fluffy.
- Add Egg and Vanilla: Mix in the cold egg directly from the refrigerator and pure vanilla extract just until combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt to ensure uniform cocoa distribution.
- Combine Dry Mix into Wet Base: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a thick, rich chocolate dough forms.
- Fold in Dark Chocolate: Fold in the 1 cup of dark chocolate chips or chunks using a rubber spatula until evenly distributed throughout the dough.
- Gently Fold Frozen Raspberries: Retrieve your raspberries directly from the freezer, roughly chop, and very gently fold them into the dough. Be careful not to overmix, or the berries will bleed into the dough!
- Portion and Arrange: Scoop large, 3-tablespoon-sized portions (~60g each) of dough and lightly shape them into tall mounds. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake Until Firm Edges and Fudgy Center: Bake at 375°F (190°C) for 10–12 minutes, or until the edges are firm and set but the centers still look soft, fudgy, and slightly underbaked.
- Cool and Set: Let the cookies rest on the warm baking sheets for 10 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Keep Raspberries Frozen Until the Last Second: Do not thaw frozen raspberries! Adding them frozen stops them from turning to mush and prevents excess fruit liquid from altering your dough’s hydration.
- Use Cold, Cubed Butter: Cold butter is the primary secret behind thick, bakery-style cookies. It prevents the dough from spreading too fast in the oven, ensuring tall, fudgy centers.
- Opt for Dutch-Process Cocoa: Using Dutch-processed dark cocoa powder delivers a smoother, deeper chocolate flavor and rich dark mahogany color that balances the tart fruit notes.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 220
- Sucre: 17g
- Sodium: 110mg
- Graisse: 11g
- Graisse saturée: 7g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 29g
- Fibres: 3g
- Protéine: 3g
- Cholestérol: 27mg