Chocolate Raspberry Crinkle Cookies

Rich and indulgent chocolate cookies with tart fresh raspberries, creating a delightful dessert.

Scale

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 cup granulated sugar

½ cup brown sugar

1 tsp baking powder

¼ tsp salt

2 large eggs

1 tsp vanilla extract

1 cup fresh raspberries

Powdered sugar for dusting

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Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
In a large mixing bowl, cream together granulated sugar, brown sugar, and eggs until light and fluffy.
Mix in the vanilla extract until well combined.
Gradually add the flour-cocoa mixture into the wet ingredients, mixing until just combined.
Gently fold in the fresh raspberries, being careful not to break them too much.
Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
Generously dust the cookie dough balls with powdered sugar.
Bake for 12-15 minutes, until the edges are firm and the centers are soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For a vegan option, substitute eggs with unsweetened applesauce or flax eggs.