Soft and chewy fudgy chocolate cookies with fresh raspberries folded in, offering a perfect balance of rich chocolate flavor and fruity freshness.

1 cup (170g) semi-sweet chocolate chips or chopped chocolate

1/2 cup (115g) unsalted butter

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar, packed

2 large eggs

1 tsp vanilla extract

1 cup (125g) all-purpose flour

1/2 cup (45g) unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fresh raspberries or frozen (do not thaw)

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Melt the chocolate chips and butter together in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth. Allow the mixture to cool slightly.
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until creamy and well combined.
Slowly pour the melted chocolate and butter mixture into the sugar and eggs, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture.
Gently fold in the fresh or frozen raspberries, taking care not to crush them too much to avoid turning the dough purple.
Chill the dough for at least 30 minutes to help it firm up (optional but recommended).
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until cookies look soft but set around the edges.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

For extra texture, add chunks of dark or white chocolate.

Substitute raspberries with blueberries or blackberries, keeping them frozen until use.

To achieve a fudgier texture, slightly underbake the cookies by 1-2 minutes.

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheat cookies in the microwave for 10-15 seconds to restore softness.

Freeze baked cookies for up to 2 months and thaw at room temperature.