Chocolate Raspberry Cookies
Chocolate raspberry cookies have three kinds of chocolate for a brownie-like cookie studded with tart fruit.
Servings: 20
Ingredients
- 8 tablespoons unsalted butter
- 4 ounces semisweet chocolate chips
- 1 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.75 ounces 72% dark chocolate (1/2 bar), chopped
- 3 ounces fresh raspberries
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Melt butter and semisweet chocolate together in a small saucepan, stirring until chocolate is fully melted and mixture is smooth. Set aside to cool slightly.8 tablespoons unsalted butter, 4 ounces semisweet chocolate chips
- Sift together flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl.1 2/3 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon instant espresso powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Pour melted chocolate into a large bowl and stir in sugars until mixed, then beat in eggs and vanilla until well-combined.1 cup granulated sugar, 1/2 cup packed brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Stir flour mixture into wet ingredients. Just before fully combined, stir in the chopped chocolate and fresh raspberries. Break up the raspberries slightly but don't overly mash.1.75 ounces 72% dark chocolate, 3 ounces fresh raspberries
- Scoop cookies into 2-tablespoon balls and place onto the baking sheet, leaving space between to allow for spreading.
- Bake for 13 minutes. Let cool on the pan 2 minutes before removing to cooling rack. Repeat until all of the dough is used.
Notes
- Makes 20 cookies using 2-tablespoon portions. If making smaller cookies, reduce baking time to 9-11 minutes. For larger cookies, increase to 15-17 minutes.
