Description
Deliciously soft chocolate cookies infused with fresh raspberries and chocolate chips, perfect for dessert.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (or frozen, not thawed)
- Optional: 1/4 cup white chocolate chips for extra sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Gently fold in the semi-sweet chocolate chips and fresh raspberries (and white chocolate chips if using). Be careful not to break up the raspberries too much.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure not to thaw frozen raspberries before adding them to the dough.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg