Ingredients
Scale
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped dark chocolate
- ¾ cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the softened butter, brown sugar, and granulated sugar until creamy.
- Mix in the egg and vanilla extract.
- Add the dry ingredients and stir just until combined. Fold in the chopped dark chocolate.
- Gently fold in the raspberries.
- Cover and chill the dough for 30 minutes.
- Scoop about 1½ tablespoons of dough per cookie onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers remain slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Fresh raspberries are easiest to handle; frozen berries may add extra moisture.
- Chill the dough before baking to help reduce spreading.
- Avoid overbaking for soft, chewy centers.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Nutrition information is an estimate per cookie, based on 18 cookies.
- Prep Time: 45
- Cook Time: 12
- Category: Dessert
- Cuisine: American-inspired