Fudgy Chocolate Cookies with Raspberry

Indulge in these fudgy chocolate cookies paired with vibrant raspberries for a deliciously rich and tangy dessert.

Scale

1 cup all-purpose flour

1/2 cup cocoa powder

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup raspberries, fresh or frozen

1/2 cup chocolate chips

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt.
In a separate bowl, combine the melted butter, egg, and vanilla extract; whisk until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the raspberries and chocolate chips delicately.
Scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, until edges are set but centers look slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy your cookies warm or store for later.

To make them gluten-free, substitute the all-purpose flour with a gluten-free blend.