Raspberry Dark Chocolate Cookies

Raspberry chocolate cookies with random raspberries on side.

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5 from 1 vote

Raspberry Dark Chocolate Cookies

Low Sugar cookies made with raspberries and dark chocolate

Prep Time20

Cook Time20

Course: Dessert, snacks

Cuisine: American

Servings:

Calories: 147kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

6 tablespoons unsalted butter softened to room temperature
¾ cups sugar
zest of 1 lemon
1 large egg
1 ¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
5 ounces dark chocolate pounded in small chunks or chips
¾ cups raspberries fresh or frozen

Instructions

reheat the oven to 375 F and line 2 large baking sheets with baking paper.
In a stand mixer with the paddle attachment, beat the softened butter and the sugar together until creamy. Add the lemon zest and egg and beat again.
6 tablespoons unsalted butter, 3/4 cups sugar, zest of 1 lemon, 1 large egg
Stir in the flour, baking soda and salt with a wooden spoon until combined. Use your hands to make sure dry ingredients are evenly mixed in.
1 3/4 cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt
Place chocolate squares in a strong ziplock bag and use a mallet or heavy glass to pound the chocolate into small pieces. Work the pieces (chips) into the batter with your hands, followed by the raspberries. Allow the raspberries to crush slightly and ripple through the dough.
If the raspberries were frozen you may want to sprinkle them with a bit of flour. .
5 ounces dark chocolate, 3/4 cups raspberries
Working with half the cookie dough, make around 10-12 golf ball-sized scoops of the mixture and place them onto the prepared trays, flattening them slightly. Space them well apart, as they will spread as they bake.
Bake for 15-17 minutes until golden brown at the edges and still very slightly soft in the center. If you are using frozen raspberries you may have to cook a couple of minutes longer.
Leave to cool on the tray for 5 minutes, then transfer to a cooling rack to finish firming up. Repeat with the remaining cookie dough.
Enjoy slightly warm, or at room temperature. They will store in a sealed container for up to a week.

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