Description
These Raspberry Dark Chocolate Cookies combine the richness of dark chocolate with tart raspberries for a chewy and exquisite dessert experience.
Ingredients
Scale
- 1 cup Butter (Softened; for vegan use coconut oil)
- 1 cup Sugar (Can be swapped for coconut sugar)
- 2 large Eggs (Use flax eggs for vegan option)
- 2 cups Flour (Whole wheat flour can be used)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (Essential for flavor)
- 1 cup Dark Chocolate Chunks (Aim for 70% cocoa or higher)
- 1 cup Fresh Raspberries (Pat dry to avoid excess moisture)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients.
- Fold in the dark chocolate chunks and gently incorporate the fresh raspberries.
- Scoop the dough into balls, about 2 tablespoons each, placing them two inches apart on the baking sheets.
- Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Raspberry Dark Chocolate Cookies