Double Down Dark Chocolate Raspberry Cookies
Indulge your sweet tooth with these decadent Double Down Dark Chocolate Raspberry Cookies, a dessert lover's dream combining rich dark chocolate and tangy raspberries in every bite. Featuring a luxuriously soft cocoa-infused dough loaded with chunks of velvety dark chocolate and the subtle crunch of freeze-dried raspberries, these cookies strike the perfect balance between bittersweet and fruity flavors. Ready in under 30 minutes, they're perfect for satisfying chocolate cravings or impressing guests at any occasion. Whether served warm with a glass of milk or alongside a scoop of vanilla ice cream, these cookies are a show-stopping treat that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups dark chocolate chunks
- 0.75 cup freeze-dried raspberries, lightly crushed
- 1 tablespoon milk (optional, for adjusting consistency)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the dough is too thick, you can add 1 tablespoon of milk to adjust the consistency.
Fold in the dark chocolate chunks and freeze-dried raspberries gently using a spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 813.5 g | 296% | |
| Dietary Fiber | 122.2 g | 436% | |
| Total Sugars | 480.1 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 789 mg | 61% | |
| Iron | 87.2 mg | 484% | |
| Potassium | 6502 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
