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Chocolate Raspberry Fudgy Cookies

Delightfully rich chocolate cookies with bursts of fresh raspberry flavor, perfect for any chocolate lover.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture until well blended.
  6. Fold in the chocolate chips and fresh raspberries gently.
  7. Drop tablespoon-sized balls of dough onto ungreased baking sheets.
  8. Bake for 10-12 minutes or until the edges are set.
  9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Store these cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully for up to 3 months. Reheat in the oven at 300°F for a few minutes to regain their gooey texture. For puffier cookies, chill the dough for 30 minutes before baking.