Every time I make a new cookie recipe, Kyle says I'm weird. He just wants to eat my brown butter chocolate chip cookies all day everyday (which is fair) but I love playing around with new flavor combinations. So I present to you these dark chocolate raspberry cookies! It's all the goodness of a gooey chocolate chip cookie with the added flavor of tart freeze dried raspberries*!
Why do I have to chill the dough?
This is for a couple of reasons. First, letting the dough rest gives the flour time to hydrate. Eggs are the only liquid in these cookies and it takes flour a longer time to absorb that moisture. When the flour is hydrated it helps contain the spread of the cookie so that you get a nice set edge and soft, chewy center. We also want cold, solid butter going into the oven because that also helps control the spreading.
But don’t we want the cookies to spread? Yes, we do and they will. We just don’t want them to spread too much because then you get a flat, crispy cookie instead of one with a soft, chewy center.
After scooping the dough balls onto your baking sheet, pop them back in the fridge for another 5-10 minutes to let them firm back up. Similarly, if you freeze the cookie dough balls, they go straight from the freezer to the oven (more on that below).
Long story short: hot oven + cold cookie dough = magic
Tips and Tricks
Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop*.
Only bake one sheet at a time; on the center rack. This will ensure all your cookies cook evenly and the bottoms don’t burn. Also, let the cookie sheet cool completely between batches. This will also help ensure all cookies cook evenly and don’t spread too much by being put on a hot pan.
This dough will keep really well in the fridge for up to a week, so I recommend only baking a few cookies at a time. That way they’re always fresh, warm, and delicious!
The dough also freezes great! You can freeze pre-rolled cookie dough balls and store them in an airtight container in the freezer for up to 6 months. The frozen cookie dough can go straight from the freezer to the oven! Just add about 2 minutes to your cooking time!
If you make these dark chocolate raspberry cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 oz bag bittersweet chocolate baking chips
- ½ cup freeze dried raspberries
- Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Using a spoon or spatula, mix in the dark chocolate chips and freeze dried raspberries.
- Cover the dough and chill in the fridge overnight (minimum of 1 hour if you just can’t wait).
- Preheat your oven to 350 degrees and line a light colored baking sheet with parchment paper.
- Spoon a generous 3 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
- Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
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