Description
Rich, fudgy cookies bursting with fresh raspberries and covered in smooth melted chocolate, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1 cup chocolate chips (for melting)
- 1 tablespoon vegetable oil (for chocolate coating)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are firm and the tops look slightly set.
- Allow the cookies to cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely.
- Melt the chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Once cooled, dip the cookies into the melted chocolate and allow to set on a parchment-lined tray.
Notes
To enhance the cookie flavor, consider adding espresso powder or chopped nuts. You can also use gluten-free flour if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, chocolate, raspberries, fudgy