Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. This process incorporates air, which will contribute to the cookies' tender texture.1 cup unsalted butter, 1.5 cups granulated sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed and will prevent pockets of cocoa or leavening agents in your cookies.2.25 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to tough cookies.
- Gently fold in the chocolate chips and the chopped raspberries with a spatula. If using fresh raspberries, you can gently press them into the dough to slightly break them down. If using frozen raspberries, ensure they are not still frozen solid before adding.1 cup semi-sweet chocolate chips, 0.5 cup fresh or frozen raspberries
- For best results, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and intensifies the flavors.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. A cookie scoop can ensure uniform size and baking.
- Bake for 10–13 minutes, or until the edges are set and the centers are still slightly soft. The baking time will vary depending on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2-3 months.
