The inspiration for these comes from my cousin Terry, who texted me one day wondering if I happened to have a recipe for cookies made with dark chocolate and raspberries. I didn’t — but I was game. The issue I’ve had in the past with cookies made with fresh berries is that the fruit tends to bleed out too much liquid and often results in a big mess — or mediocre, soggy cookies. But after some research, I’ve found that some experienced bakers use frozen berries instead of fresh in their drop cookie recipes. I decided to give it a try. It worked. These Dark Chocolate Raspberry cookies are dense and decadent. They’re named after my cousin whose nickname in the family is “Terry the Berry.” I have no idea why we call her that. She’s also known as “Terry Next Door, ” because, well, she used to live next door. We’re really not that creative.
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate chunks
- 1 cup frozen raspberries
- Preheat oven to 350F. Grease baking sheets with non-stick cooking spray.
- In a large bowl, cream together the butter and brown sugar.
- Add the eggs, corn syrup and vanilla. Mix until smooth.
- In a separate bowl, stir together the flour, cocoa powder, baking soda and salt.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in the chocolate chunks and the raspberries.
- Roll dough into balls and place about two inches apart on prepared baking sheets.
- Bake for 12-14 minutes.
*Yield: Approximately 24 cookies