These Raspberry Chocolate Chocolate Chunk Cookies are the perfect cookie if you are craving something rich and decadent. These cookies are bursting with juicy tart raspberries and the richness of melted dark chocolate with every bite. In other words, they’re perfect.
I have to admit I absolutely love chocolate, and not just any chocolate, it has to be a rich dark chocolate. Not only is dark chocolate delicious, in my point of view, it has health benefits as well. It is known to reduce stress and boost mood and brain power. They are high in antioxidants and anti inflammatory agents which are know to help with brain function and heart health. Better the reason to make these, right? Now I know who ever did this research was not thinking of chocolate cookies while recording there findings but I just think of it as them missing out. I just know that dark chocolate is the way to go for me.
How To Make Raspberry Chocolate Chocolate Chunk Cookies
Now these aren’t your quick throw everything in a bowl and mix cookie. There will be some prep that will need to get done. But every good thing takes time. Right?
Place your fresh raspberries on a parchment lined baking sheet in a single layer. Place the baking sheet in the freezer for 30 minutes or until raspberries are completely frozen. Now I know your wondering if you can just use a bag of frozen raspberries. The answer is NO. These raspberries contain excess water which is no good for baking cookies. So stick to the fresh ones.
While the raspberries are in the freezer, preheat the oven to 350º. Line a baking sheet with parchment paper and set aside.
To the bowl of a stand mixer, cream the butter and both sugars together until smooth.
Crack eggs into a small bowl then add them one at a time to the butter mixture, mixing between each addition. I always crack my eggs into a separate small bowl, never directly into my mixing bowl with my other ingredients. I do this because if I get a small piece of shell in the bowl it is much easier to retrieve it in a small bowl then to have to fish it out of your ingredients. Also If an egg is bad for some reason, you wouldn’t want to add it to your mixer. Either way it is a good practice to get into. Along with the eggs, add the pure vanilla extract and mix until completely combined.
To a separate large bowl add the all purpose flour, unsweetened Cocoa powder, baking soda and salt and whisk together to incorporate.
Slowly add the dry ingredients to the butter and mix until just combined.
Chop a bar of really good dark chocolate into small pieces, add to the mixer and mix to combine.
Remove raspberries from the freezer and gently mix into cookie dough. Be very careful not to over mix.
Scoop out cookie dough using a medium sized ice cream scoop. Drop cookies on prepared baking sheet and place in preheated oven to bake for 12 to 14 minutes.
Remove cookies from oven and place on a cooling rack until completely cooled. Then take a bite and enjoy.
Raspberry Chocolate Chocolate Chunk Cookies
Ingredients:
- 2 Sticks unsalted butter at room temperature
- 1/2 Cup brown sugar
- 1/2 Cup granulated sugar
- 2 Large eggs
- 1 Teaspoon pure vanilla extract
- 2 Cups all purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup of dark chocolate cut into chunks
- 1 1/2 Cup fresh raspberries frozen
Instructions:
- Pour fresh raspberries on a parchment lined baking sheet in a single layer. Place in the freezer for 30 minutes or until completely frozen.
- Preheat oven to 350º. Line another baking sheet with parchment paper and set aside.
- To the bowl of a stand mixer add the softened butter and both sugars. Mix using the paddle attachment until smooth, about 2 minutes. Add eggs and pure vanilla extract and mix until light and fluffy.
- To a separate large bowl whisk together the flour, unsweetened cocoa powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix to just combined. Add the chopped chocolate and continue mixing until incorporated.
- Remove the raspberries from the freezer and add them to the mixer. Gently stir in the raspberries being careful not to over mix.
- Scoop out dough using a medium sized ice cream scoop and drop them on the prepared cookie sheet. Place cookie sheet in preheated oven and bake for 12 to 14 minutes. Remove from oven and place on a cooling rack until completely cooled.
- Enjoy.
