Description
These Chocolate Raspberry Cookies combine rich chocolate flavor with a raspberry twist, making them a must-try treat. Simple to prepare and perfect for any occasion, they’ll satisfy your sweet tooth with every bite!
Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 cups (480 g) confectioners’ sugar
- 2 teaspoons pure raspberry extract
- ½ teaspoon kosher salt
- 2-3 drops red gel food coloring, adjust as needed to reach your desired shade
- 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer bowl, beat the softened butter, granulated sugar, and light brown sugar until fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Using a tablespoon, scoop and drop cookie dough onto the prepared baking sheets, placing cookies about 2 inches apart.
- Bake for 8 to 10 minutes until the edges are set while centers remain soft.
- Let the cookies cool completely on the baking sheets for about 20 to 30 minutes.
Notes
Ensure butter is softened for easy mixing.
Use high-quality cocoa powder for rich flavor.
Feel free to adjust the amount of raspberry extract for a more intense flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg