Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
½ cup unsalted butter, softened, ¾ cup granulated sugar, ¼ cup packed brown sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter, softened, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract
Gently fold in the chocolate chips and raspberries. Do this slowly to avoid mashing the raspberries.
1 cup semi-sweet chocolate chips, ¾ cup fresh or frozen raspberries
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between cookies.
Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Valentine's Day Chocolate Raspberry Cookies warm or at room temperature with a glass of milk or a cup of coffee. They're best enjoyed shared with loved ones!
