Fudgy Chocolate Raspberry Cookies
Indulge in these fudgy chocolate raspberry cookies, bursting with fresh raspberries and rich chocolate flavor. Perfect for a quick dessert or cookie swap, ready in just 30 minutes!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder Dutch-processed for extra depth, optional
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additions
- 1/2 cup fresh raspberries gently rinsed and patted dry
- 1/2 cup chocolate chips semi-sweet or dark
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and slightly fluffy, about 2–3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until smooth.
Combining
- Gradually add the dry ingredients to the wet mixture and stir until just combined — don’t overmix.
- Gently fold in the fresh raspberries and chocolate chips, taking care not to crush the raspberries.
Baking
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, watching for edges to set while centers remain soft.
- Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to finish cooling.
Notes
If your dough seems very soft, chill it for 15–20 minutes before scooping. For best results, avoid overbaking the cookies.