Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) dark chocolate chunks (70% cocoa)
  • 1/2 cup (30g) freeze-dried raspberries, roughly crushed

Instructions:

  1. Cream together the softened butter and brown sugar until the mixture is pale and fluffy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract. Ensure it's fully emulsified so the dough doesn't separate later.
  3. Sift in the flour, cocoa powder, baking soda, and salt. Fold gently using a spatula until just combined; stop the moment you see no more white flour streaks.
  4. Gently fold in the dark chocolate chunks and crushed freeze-dried raspberries. Be careful not to overmix or the berries will bleed their color into the chocolate.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  6. Chill the tray in the fridge for 30 minutes to prevent the cookies from flattening.
  7. Bake at 350°F (175°C) for 10 minutes.
  8. Remove from oven when the edges are set but the centers still look slightly soft.
  9. Let them cool on the pan for 5 minutes before moving them to a wire rack.