Dessert

Raspberry Dark Chocolate Cookies

ByChef Maggie February 5, 2026

Let Me Tell You About These Cookies—They’re a Little Bit Magic

So, there was a time—I want to say a wintry Saturday afternoon (you know when the rain just doesn’t know when to stop?)—I tried to impress my partner with a big, dramatic chocolate dessert. Epic failure. But, from the ashes of that mess, this raspberry dark chocolate cookie was born. And honestly? These have way fewer dramatic flops, plus they make the house smell like a fancy bakery. Also, one time my neighbour “accidentally” dropped by right as they came out of the oven, so word gets around if you bake these. Swear.

Why I Keep Coming Back To This One

I make these when I want to feel like a dessert genius without actually being one. My whole family pretty much hovers near the oven as soon as they see the raspberries hit the counter (kids act like it’s a Pavlovian thing). I sometimes bake them after a slightly rough day—something about chocolate and tart berries fixes a lot, except maybe the washing up, ha. But anyway, even if I forget to chill the dough (which does happen), they still get eaten way too fast.

Gather Up These Ingredients—But Swap as You Need

1 cup (roughly 115g) unsalted butter, softened (if I’m out, salted works, just skip extra salt later—no big fuss)
1 cup dark brown sugar, packed (sometimes raw sugar sneaks in if I’m in a rush; not quite the same, but still tasty)
1/2 cup white sugar (I’ve used coconut sugar, but cookies are darker and slightly molasses-y)
2 large eggs (my gran would always say ‘room temp eggs or bust!’ but straight form the fridge is honestly fine)
2 tsp vanilla extract (I measure with my heart—you will too)
2 1/3 cups plain flour (all-purpose; I’ve subbed half with whole wheat and the kids didn’t even notice)
1/2 tsp baking soda
1/2 tsp baking powder (or double soda in a pinch, cookies just come out puffier)
1/2 tsp sea salt (unless your butter was salted and you totally forgot)
1 cup dark chocolate chunks/chips (I break up a chocolate bar if I’m feeling fancy—milky is okay, but dark is boss)
1 cup frozen or fresh raspberries (frozen actually hold up better but can make a purple dough, so don’t panic)

This Is How I Do It (You Really Can’t Mess Them Up)

Heat your oven to 180°C/350°F. Line a tray with parchment. (Or just butter it if parchment’s hiding somewhere mysterious.)
Cream butter with both sugars in a big bowl—until it’s all light and fluffy. If you do it by hand, expect a minor arm workout, but that’s your bakery badge right there.
Add eggs and vanilla, one egg at a time. I sometimes slop a bit too much vanilla in and, honestly, it’s never been a problem. Mix until you don’t see streaks.
Dump in flour, baking soda, baking powder, salt. I like to do all the dry stuff in a separate bowl but if I’m honest, sometimes I throw it straight in. Dough’s forgiving. Just mix gently so you don’t end up with flour clouds everywhere (like my first try; flour snowed on the cat).
Fold in chocolate chunks and then very gently fold in raspberries. This is where I sneak a taste. Raspberry juice does swirl things up a bit—it’ll look weird. That’s good.
Scoop about a large tablespoon onto your tray per cookie (my cookie scoop broke years ago, so it’s a regular tablespoon for me). Leave space cause these boys spread.
Bake for 11–14 minutes. At 12, mine are gooey but holding; your oven may differ (mine runs a bit hot—it’s got a mind of its own).
Let them cool on the tray a bit. They’ll look all soft and kinda wobbly, but they set as they sit. I always burn my tongue cause patience is apparently not my virtue.

Notes You Won’t Read Anywhere Else

Actually, I find it works better if you press a few choc chunks and berries on top right before baking—looks all bakery-fancy.
Once, I let the dough rest in the fridge overnight. Cookies came out richer! But if you’re anything like me, you probably want them now.
I once used white chocolate because it was all I had. Meh. Wasn’t the same (still, kids ate ‘em).

Variations to Tinker With (I’ve Tried These!)

Swapped in dried tart cherries instead of raspberries—worked a treat, but honestly, not as fresh-tasting.
Nuts: I love pecans or toasted almonds mixed in. But I did try pistachios once, and something got weird. Maybe just me.
White chocolate, as I said, didn’t rock my socks, but a swirl of peanut butter? Oh my days. Just go for a scant tablespoon in the dough.

You Don’t Need Fancy Gear—Honest!

Mixing bowl, sturdy wooden spoon (I’ve snapped a cheap one before, so maybe splurge a fiver on one that won’t give up), and a baking tray—if yours is warped, mine is too. Oh and if you don’t have parchment, a bit of butter and a sprinkle of flour on the tray does the job. Cookie scoop? Lost mine ages ago. Tablespoon’s grand.

How I (Try to) Store Them…

Airtight tin or zip bag. In theory, they stay soft for 3–4 days, but honestly, they last 24 hours, max, in this house. If they do dry out (found two at the back of the breadbox once), a flash in the microwave sorts that out.

How We Serve ‘Em (Feel Free to Copy)

Warm from the oven, often with a mug of milky tea. My youngest insists on ice cream with hers, even when it’s freezing outside; you do you. Sometimes I get all cheffy and do a little sprinkle of sea salt flakes on top.

Lessons I Learned—Don’t Skip These!

Don’t over-bake or you’ll have hockey pucks. I once thought they needed an “extra minute”—should’ve trusted my gut.
Leave space between cookies! They spread. Once had one giant cookie slab (delicious but required a spatula and some muscle).
Use cold raspberries if you can; less mush, more juicy pops.

People Actually Asked Me This (And Here’s What I Said)

Can you use frozen raspberries?: Yeah! That’s usually what I grab cause they don’t fall apart as fast. Just don’t thaw them, chuck ‘em in frozen. Dough might go a little purple (looks cooler, in my opinion).
Why do my cookies look purple?: It’s the raspberries! Sometimes they swirl. If that bothers you, use fresh, but honestly, it’s kinda fun. People think it’s fancy.
Can I skip chocolate? Like, all of it?: Well, you could, but then it’s more a raspberry sugar cookie. Not bad, but not what I crave. Your call though!
Help, my cookies spread into one giant puddle!: Ah, that happened to me. Maybe butter was too melty, or tray was hot going in. Chill the dough a bit, or just embrace the Mega Cookie.
Can you freeze them?: Sort of. Freeze dough balls, then bake straight from the freezer, just add a minute or two to baking time. Baked cookies—eh, not my favourite after thawing, they change texture.

Unrelated, but I was going to tell you about the time I tried to make a cookie tower (don’t ask—it collapsed), but maybe I’ll save that for when we bake together sometime.

Chef Maggie