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Raspberry Dark Chocolate Cookies

Raspberry Dark Chocolate Cookies: Chewy Heaven Awaits

These Raspberry Dark Chocolate Cookies are a perfect blend of sweet and tart, offering a chewy texture and rich flavors, making them an irresistible dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Raspberries Use fresh or thawed; pat dry to avoid excess moisture.
  • 1 cup Dark Chocolate Chunks Use milk chocolate for a sweeter variation.
  • 1/2 cup Butter Coconut oil can be used for a dairy-free version.
  • 3/4 cup Sugar Use coconut sugar for a healthier option.
  • 1 large Eggs Flax eggs for a vegan option.
  • 2 cups Flour Whole wheat flour can be used for added nutrition; sift for fluffiness.

Equipment

  • Oven
  • baking sheet
  • Mixing bowls
  • whisk
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine flour and sugar, whisking until well blended.
  3. In a separate bowl, cream together the softened butter and egg until light and fluffy.
  4. Gently add the wet mixture to the dry ingredients and stir until combined.
  5. Fold in dark chocolate chunks and fresh raspberries delicately.
  6. Scoop the dough and place balls about 2 inches apart on prepared baking sheets.
  7. Bake for 10–12 minutes, looking for golden edges and soft centers.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls for up to 3 months.

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