Ingredients for Double Down Dark Chocolate Raspberry Cookies
- Flour
- Unsweetened Cocoa Powder
- Baking Powder
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Raspberries
- 2 cups dark chocolate chips (or more, to taste)
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How to Make Double Down Dark Chocolate Raspberry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 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.
- 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.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups dark chocolate chips (or more, for an extra intense chocolate flavor).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- 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).
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- 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