Raspberry Chocolate Chunk Cookies
Fudgy chocolate cookies loaded with dark chunks and fresh raspberries, topped with flaky sea salt for a perfect bakery-style treat with rich flavor contrast.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 whisk
- 1 mixer or hand mixer
Ingredients
- 1 cup all-purpose flour 125g
- ½ cup unsweetened cocoa powder 45g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ¾ cup brown sugar 150g
- ¼ cup granulated sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks plus extra for topping
- ¾ cup fresh raspberries
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Beat softened butter, brown sugar, and granulated sugar until light and creamy for 2–3 minutes.
- Add egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually add dry ingredients into the wet mixture until just combined.
- Gently fold in dark chocolate chunks.
- Scoop dough into rounds and place on prepared baking sheet.
- Press extra chocolate chunks and 2–3 fresh raspberries onto each cookie without overpressing.
- Bake for 10–12 minutes until centers are slightly soft.
- Immediately sprinkle with flaky sea salt while warm.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough for 30 minutes to reduce spreading.
- Add chocolate pieces midway for extra molten chocolate.
- Pat raspberries dry to prevent excess moisture.