Raspberries and dark chocolate are one of the best flavor combinations ever! These dark chocolate raspberry cookies are delicious chewy chocolate chip cookies with frozen raspberries mixed in for the perfect sweet and tangy flavor!
Keep the raspberries in the freezer until right before you're ready to mix them in.
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
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 will be slightly wet and sticky.
Using a spoon or spatula, mix in the dark chocolate chips and frozen raspberries.
It's important to bake the cookies as soon as you mix in the frozen raspberries so that they don't melt!
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 5 or 6 cookies on a half sheet pan).
Immediately place the remaining dough balls in the freezer while the first batch is cooking so that the raspberries stay frozen!
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.
Notes
These cookies are best eaten the same day but will keep in an airtight container for up to 3 days.