Double Down Dark Chocolate Raspberry Cookies Recipe

Craving Starbucks' legendary Dark Chocolate Raspberry Cookies? This recipe recreates that decadent treat, delivering a rich, intensely chocolatey cookie bursting with sweet raspberry flavor. The secret? A ganache-like batter that's as delicious to make as it is to eat! Get ready for a delightful raspberry ripple effect throughout these irresistible cookies – a perfect blend of dark chocolate and juicy raspberries.

Prep Time 20 mins
Cook Time 25 mins
Calories 207.9 kcal
Protein 4g
Rating 2.0 (1 Reviews)
Double Down Dark Chocolate Raspberry Cookies 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Down Dark Chocolate Raspberry Cookies

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How to Make Double Down Dark Chocolate Raspberry Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon baking powder. Set aside.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
  4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  5. Add 1 cup of pureed or mashed raspberries (or substitute with 1 cup raspberry jam). For a more intense raspberry flavor, add 2 teaspoons of raspberry extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in 2 cups dark chocolate chips (or more, for an extra intense chocolate flavor).
  8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
  9. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. (Cooking time may vary based on your oven).
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Store baked cookies in an airtight container at room temperature for up to three days. Leftover batter can be frozen for up to four weeks.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

84g

Fat

30g

Carbs

10g

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