Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking. This step is crucial for perfectly baked cookies that slide right off the pan.
- In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly. This prevents pockets of baking soda and ensures consistent rise.2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale yellow. This process aerates the butter and sugar, which is essential for cookie texture. You can use an electric mixer on medium speed for about 2-3 minutes.1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to create a stable emulsion.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough at this stage, as it can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gently fold in the chocolate chips and raspberries using a spatula or wooden spoon. For frozen raspberries, ensure they are thawed and their liquid has been thoroughly drained before adding them. If using fresh raspberries, give them a gentle pat to remove excess moisture. If adding nuts, fold them in now as well. Over-stirring at this stage can break down the raspberries too much, so be gentle.1 cup (about 6 ounces) raspberries, 1 cup semi-sweet chocolate chips, 1/4 cup chopped toasted walnuts or pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be quite soft and fudgy at this point.
- Bake for 12-15 minutes, or until the edges of the cookies are set and slightly firm, but the centers still look slightly soft and fudgy. They will continue to set as they cool on the baking sheet. Avoid overbaking to maintain that delightful fudgy texture.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up properly before handling.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week. Unbaked dough balls and baked cookies can be frozen for up to 3 months.
