I created these indulgent tasting double chocolate and raspberry cookies off the back of the success of my Chocolate Chunk Cookie recipe and you may notice that the recipes are very similar!
I am a huge fan of dark chocolate and raspberry together and think the flavours just work perfectly so it made sense for this combination to be my first double chocolate chip recipe. If you are not a fan of raspberry, however, you could always just omit this ingredient and make basic double chocolate chip cookies instead.
I use a mixture of dark and milk chocolate dairy free chunks in these to ensure they are not too bitter. Personally, I am happy to make these with just dark chocolate, however, I realise this is not to everyone’s taste but if you are a dark chocolate lover like me then this is an option. I am yet to try these with white chocolate chunks but I imagine they would work well if you have a sweet tooth as the combinaton of white chocolate and raspberry work is delicious!
For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.
Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The cookies should keep well for up to four days in an airtight container.