Preheat & Prep: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper – this prevents sticking!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is evenly distributed.
1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3-5 minutes.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
Add Egg & Vanilla: Beat in the egg and then stir in the vanilla extract. Mix until well combined.
1 large egg, 1 teaspoon vanilla extract
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract
Fold In Raspberries & Chocolate Chips: Gently fold in the crushed raspberries and chocolate chips. Be careful not to mash the raspberries too much.
1 cup fresh raspberries, 1/2 cup semi-sweet chocolate chips
Drop onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake: Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve: Arrange the Valentine's Day Chocolate Raspberry Cookies beautifully and give to your Valentine.
