Fudgy Chocolate Raspberry Cookies

These fudgy chocolate raspberry cookies are rich, decadent, and the perfect treat for any occasion, bringing comfort and joy with every bite.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

For the Cookie Dough

200 g dark chocolate, chopped 70% cocoa is recommended for a more cookie-like taste.
120 g unsalted butter, cubed Use good-quality butter for the best flavor.
150 g sugar Golden caster sugar is preferred for a caramel note.
2 large eggs Preferably free range for better taste.
1 tsp vanilla extract Use quality vanilla for better flavor.
140 g all-purpose flour Whole wheat flour can be mixed in for health.
1 tsp baking powder Helps with cookie texture.
a pinch salt Enhances flavor.
150 g raspberries Fresh or thawed frozen work.
100 g chocolate chips Optional for added chocolate richness.

Preparation

Preheat your oven to 350°F (175°C).
Melt the chocolate and butter in a heatproof bowl set over simmering water. Stir until smooth.
Once melted, remove from heat and mix in the sugar until well combined.
Add the eggs one at a time, stirring well after each addition, then mix in the vanilla extract.
Fold in the flour, baking powder, and salt until just combined.
Gently fold in the raspberries and chocolate chips, being careful not to mash the berries.
Use a cookie scoop or tablespoon to portion the dough onto a lined baking sheet, leaving space between each cookie.

Baking

Bake in the preheated oven for 10-12 minutes or until the edges are firm and the center is still soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 12g

These cookies taste better the next day. Pair them with vanilla ice cream for a delightful treat.

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