The cookies with raspberries and dark chocolate are perfect for a delicious breakfast and stay fresh for several days. In fact, you just need to store them in an airtight container, in a cool place, and they will still be good even after 3-4 days. However, I’ll be honest, I doubt they will last that long. At my house, they were a hit. Maybe it’s because cookies are always a hit, or maybe it’s because the combination of raspberries and dark chocolate is a true explosion of flavor… but everyone loves them.
If cookies are your passion, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 3 Hours 25 Minutes
- Portions: about 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup raspberries
- 7 oz dark chocolate
- 2 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (softened)
- 3/4 cup sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla sugar
- 2 eggs (large – room temperature)
- to taste dark chocolate chips
Steps
To prepare the cookies with raspberries and dark chocolate, mix the flour with the baking powder, baking soda, and salt and set aside.
Wash the raspberries and set them aside to drain.
Roughly chop the dark chocolate.
Cut the butter into pieces and place it in a bowl with the sugar, brown sugar, and vanilla sugar. Beat with an electric mixer until the mixture is fluffy. Add the eggs, one at a time, and continue beating until the mixture is homogeneous.
Add the flour and baking powder mix and blend until no visible flour remains. Set aside the electric mixer.
Add the roughly chopped chocolate and fold in with a spatula. Finally, fold in the raspberries.
Line two baking trays with parchment paper and using a spoon, or better yet, an ice cream scoop, scoop out the dough and place mounds on the lined tray. Do not place them too close, as they will spread during baking.
Place in the refrigerator while preheating the oven to 350 degrees Fahrenheit (static).
Bake one tray at a time at 350 degrees Fahrenheit for about 12 minutes, until the edges are slightly golden and the center is still soft.
Remove your cookies with raspberries and chocolate from the oven, sprinkle with a few chocolate chips, and let them cool on a wire rack.
Tips
If you prefer, you can substitute dark chocolate with milk chocolate.
