Description
Delightful treats combining rich chocolate flavor with tart raspberries, featuring a soft, chewy texture and a sugary crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add in the vanilla extract and egg, mixing well.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. Gently fold in the raspberries.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in powdered sugar.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, then cool on a wire rack.
Notes
Store in an airtight container for up to five days, or freeze for three months. For a fun twist, serve with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 30mg