Dark Chocolate Raspberry Cookies

My giant Dark Chocolate Raspberry Cookies are a quick, easy, and utterly delicious treat! Whip up these delectable delights in minutes and savor the perfect blend of rich dark chocolate and luscious raspberry flavors. Elevate your cookie experience with this speedy and scrumptious recipe.

Story Behind my Dark Chocolate Raspberry Cookies

We are big fans of cookies in our house and these giant dark chocolate raspberry cookies are no exception. It’s quite strange because I actually used to hate baking cookies. It always seemed to take forever to scoop and bake all the dough. However, I have learned to love the process (and eating the dough).

One of my favorite recipes on my website is for my White Chocolate Raspberry Cookies. I was inspired by Goodly Cookie in Salt Lake City, Utah to create that cookie. They are good, like really good. Those cookies have freeze dried raspberries and lots and lots of Ghiradelli white chocolate chips. I’m a fan and many of you are too!

However, over here in Portugal, freeze-dried raspberries are hard to find and white chocolate chips are near impossible. I’m super picky about the type of white chocolate I use, so I decided I needed to just create a dark chocolate raspberry cookie. Instead of using freeze-dried raspberries, I knew I wanted to use fresh raspberries. Then when it came to the chocolate, I wanted these to be chocked full of dark chocolate, but not chips. I wanted the chocolate to be ooey, gooey, and oh so melty.

Not only do these cookies smell insane, they taste insane too. Chocolate and raspberries just work so well together and this cookie proves that fact. I love that these cookies come together quickly, and you don’t have to even refrigerate the dough. Another thing I love about this dough is that it only requires 1/2 cup of butter! It’s perfect if you are running low on butter, which happens often in our home with the amount of baking that I do.

Ingredients Needed for Dark Chocolate Raspberry Cookies

  • Butter – I prefer to use salted butter in all of my recipes
  • Brown Sugar
  • White Granulated Sugar
  • Eggs
  • Fresh Raspberries
  • Dark Chocolate – I used dark chocolate buttons because I wanted the chocolate to be melty. You can use chunks, chips, or a chopped up chocolate bar.
  • Cake Flour – If you don’t have any on hand, you can easily make it with a mixture of all-purpose flour and cornstarch.
  • All-purpose flour
  • Vanilla
  • Salt
  • Baking Powder
  • Baking Soda

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three dark chocolate raspberry cookies

Dark Chocolate Raspberry Cookies

My giant Dark Chocolate Raspberry Cookies are a quick, easy, and utterly delicious treat! Whip up these delectable delights in minutes and savor the perfect blend of rich dark chocolate and luscious raspberry flavors. Elevate your cookie experience with this speedy and scrumptious recipe.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings 8 large cookies

Ingredients
  

  • ½ stick salted butter cold
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 cup fresh raspberries
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup cake flour
  • 1 ¼ cup all-purpose flour
  • 1 ¼ cups dark chocolate button, chunks

Instructions
 

  • Preheat the oven to 400℉.
  • Cut the butter into one inch squares and place in the bowl of an electric mixer.
  • Mix the butter on high for about 2-3 minutes with both sugars. There should be no visible chunks of butter.
  • Add in vanilla, egg, and egg yolk. Mix briefly until everything has just come together, about 1 minute.
  • Add in the salt, baking soda, and baking powder. Mix until combined.
  • Finally, add in both flours and mix until a dough is formed, about 1 minute. Don't over mix once the flour is added.
  • Roughly chop your chocolate and add it in with the raspberries. Mix very quickly. You only want to mix it for about 10 seconds (if that) so your raspberries don't turn to complete mush.
  • Scoop dough with a large cookie scoop (about ½ cup of dough), makes about 8 large cookies.
  • Place 4 cookies at a time on a large cookie sheet for 10-11 minutes, of until the tops are just lightly brown.
  • Let the cookies cool on the cookie sheet for 15-20 minutes so the inside of the cookie can set.

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