Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy removal of the cookies.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the unsweetened cocoa powder, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients.1 cup unsweetened cocoa powder (Dutch-processed recommended for deeper flavor), 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.1.5 cups all-purpose flour
- Fold in the semi-sweet chocolate chips and the roughly chopped raspberries. Gently mix until they are evenly distributed throughout the cookie dough. You want to maintain some of the raspberry shape for those delightful bursts of flavor.1 cup semi-sweet chocolate chips, 0.5 cup fresh or frozen raspberries, roughly chopped (if using frozen, don't thaw completely)
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For perfectly uniform cookies, you can use a cookie scoop.
- If desired, gently press a few extra raspberries and chocolate chips onto the tops of the dough balls before baking. This adds visual appeal and an extra punch of flavor.
- Bake for 15-20 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool. Overbaking will result in a cakey rather than fudgy texture.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked and cooled cookies for up to 3 months. Reheat in microwave for 10-15 seconds.
