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–+ servings

Fudgy Chocolate Raspberry Cookies

These fudgy chocolate raspberry cookies are a celebration of imperfection and joy, perfect for indulging on a cozy day or impressing someone special.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened I always use Lurpak; it makes everything feel luxurious.
  • 1 cup brown sugar, packed Or 'slightly heaped,' because can we really measure?
  • 1/2 cup granulated sugar I make do with whatever's on sale—sugar’s sugar.
  • 2 large eggs Trust me, your cookies will thank you for those extra yolks.
  • 1 tsp vanilla extract I use Nielsen-Massey; the aroma just gets me every time.
  • 1 1/2 cups all-purpose flour A lifesaver in most of my baking catastrophes.
  • 1/2 cup cocoa powder Dutch-processed if you've got it, or regular for those of us who can’t be bothered.
  • 1 tsp baking soda Please don’t skip this; it's not just there for looks.
  • 1/2 tsp salt I prefer sea salt; it brings out the chocolate beautifully.
  • 1 cup chocolate chips Use dark chocolate; life’s too short for mediocre chocolate.
  • 1 cup fresh raspberries They add that beautiful burst of flavour and colour.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
  5. Gradually mix the dry ingredients into the wet mixture.
  6. Stir in the chocolate chips and gently fold the raspberries into the dough.
  7. Using a cookie scoop, place rounded tablespoons of dough onto a lined baking sheet.
Baking
  1. Bake for about 10-12 minutes or until the edges are firm but the centres still look soft and puffed.
Cooling
  1. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

If you burn the bottom, use a spatula to gently lift off the good parts. If you're out of raspberries, chopped strawberries will also work fine but treat them gently. If chaos strikes, cover the bowl and pop it in the fridge, just avoid leaving it too long.
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