Description
Soft and chewy red velvet cookies loaded with tart raspberries and melty dark chocolate chips. These vibrant cookies are rich in cocoa flavor and perfect for special occasions or a striking sweet treat.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 3/4 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and red food coloring. Mix until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in chocolate chips gently.
- Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each. Press a few raspberries gently on top of each cookie.
- Bake for 10–12 minutes or until edges are set but centers are still soft.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be gentle when folding in chocolate chips and adding raspberries to avoid breaking the fruit.
- Use frozen raspberries if fresh aren’t available, but add them directly from the freezer to prevent bleeding.
- Do not overbake to maintain chewy centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
