Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted and cooled); 1/3 cup white granulated sugar; 3/4 cup light brown sugar; 1 large egg (room temperature); 1 tsp vanilla bean paste; 1 1/3 cups all-purpose flour (spooned and leveled); 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1 cup dark chocolate chunks; 1/2 cup frozen raspberries

Ingredients

1/2 cup unsalted butter (melted and cooled)

1/3 cup white granulated sugar

3/4 cup light brown sugar

1 large egg (room temperature)

1 tsp vanilla bean paste

1 1/3 cup all-purpose flour (spooned and leveled)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 cup dark chocolate chunks

1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove, then allow it to cool for about 10 minutes.

Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste, stirring until fully combined.

Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid over mixing.

Step 4: Gently fold in the frozen raspberries and chocolate chunks, ensuring the raspberries create streaks throughout the dough without breaking them apart.

Step 5: Using a 2 oz ice cream scoop, portion the dough and place 6 cookie balls onto a parchment-lined baking sheet.

Step 6: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the baking sheet halfway through. The cookies should have golden edges and slightly soft centers.

Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookies over each warm cookie and gently swirl in a circular motion to reshape them.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries to prevent the dough from becoming too wet; fresh raspberries can be too juicy.

For extra texture, try adding chopped nuts like pecans or walnuts.

If you don’t have vanilla bean paste, vanilla extract works just as well.

Handle the dough gently to keep the raspberries intact for pretty berry streaks inside the cookies.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries are recommended because they hold their shape better and won’t add too much moisture to the dough. Fresh raspberries may cause the dough to become too wet and can break apart during mixing.

What if I don’t have vanilla bean paste?

You can substitute with an equal amount of vanilla extract. While vanilla bean paste adds little specks and a stronger flavor, vanilla extract will still provide a lovely aroma and taste to the cookies.