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Berry-Studded Chocolate Cookies

Rich chocolate cookies filled with bright, juicy berries for a deliciously nostalgic treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour spoon and level for accuracy
  • 1/2 cup unsweetened cocoa powder preferably Dutch-processed for mellower chocolate
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup mixed berries fresh or frozen (blueberries, raspberries, chopped strawberries)
  • 1/2 cup chocolate chips semisweet or dark

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until uniform.
  3. In a large bowl, beat the softened butter with granulated and brown sugars until light and smooth, about 2–3 minutes.
  4. Add the egg and vanilla; beat until fully incorporated and glossy.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix.
  6. Fold in the mixed berries and chocolate chips carefully so berries stay intact. If berries are frozen, fold them straight from the freezer.
Baking
  1. Drop tablespoon-sized scoops of dough about 2 inches apart onto the prepared sheet.
  2. Bake for 10–12 minutes. Edges should be set and centers just appear set — they firm as they cool.
  3. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a dairy-free version, swap butter for a firm vegetable shortening or a vegan butter alternative. Store cookies in an airtight container for up to 3 days at room temperature.