Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the raspberries and chocolate chips gently.
- Scoop rounded balls of dough onto a lined baking sheet, leaving space between them.
- Bake for 12-15 minutes until edges are set but centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For best results, do not overmix the dough.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg