Ingredients
Method
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine:
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Add Chocolate and Raspberries:
- Gently fold in the semi-sweet chocolate chips and fresh raspberries (and white chocolate chips if using). Be careful not to break up the raspberries too much.
Scoop and Bake:
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and centers are soft.
Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Frozen Berries: If using frozen raspberries, add them directly from the freezer to avoid excess moisture.
- Extra Richness: For an extra chocolatey cookie, swap in dark chocolate chips or chunks.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Serving Idea: Delicious when served warm with a scoop of vanilla ice cream!