Instructions
Step 1 Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 3 In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Step 4 Beat in eggs one at a time, then add vanilla extract.
Step 5 Gradually mix in dry ingredients until a dough forms.
Step 6 Fold in chocolate chips and white chocolate chips.
Step 7 Scoop dough into balls and flatten slightly, adding a small amount of cream or chocolate filling in the center before sealing.
Step 8 Place cookies on the baking sheet, leaving space between each.
Step 9 Bake for 10–12 minutes until edges are set but centers remain soft.
Step 10 Remove from oven and immediately top with chocolate chunks and raspberry pieces.
Step 11 Let cookies cool on the tray for a few minutes before transferring to a rack.
Step 12 Serve warm or at room temperature.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in the microwave for 10–15 seconds to restore a soft, gooey texture. Cookies can also be frozen for up to 2 months and thawed before serving.
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