Description
These Raspberry Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring juicy frozen raspberries for a burst of tartness paired with rich dark chocolate chunks. With a chewy texture, golden edges, and soft centers, they’re perfect for any occasion and simple to make with basic pantry ingredients.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- Melt Butter: First, melt the butter either in the microwave or on the stove. Allow it to cool slightly for about 10 minutes so it’s warm but not hot.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with the light brown sugar and granulated sugar. Whisk vigorously for 2 minutes until the mixture turns into a thick paste-like consistency. Add the room temperature egg and vanilla bean paste, stirring until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This ensures even distribution of the leavening agents.
- Form Cookie Dough: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over mixing to preserve cookie tenderness.
- Add Raspberries and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, being careful not to break the berries or overwork the dough. You should still see streaks of raspberries throughout.
- Portion Dough: Use a 2 oz ice cream scoop to scoop out the cookie dough and place 6 portions spaced evenly onto a parchment-lined baking sheet.
- Preheat Oven and Bake: Preheat your oven to 350℉ (177℃). Bake the cookies for 12-13 minutes, rotating the baking sheet halfway through to ensure even baking. Cookies should have golden brown edges and soft centers when done.
- Reshape Cookies: Immediately after removing from oven, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl in a circular motion to reshape them for a more uniform look.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Use frozen raspberries directly from the freezer to avoid the dough becoming too wet.
- Do not overmix dough once flour is added to keep cookies tender.
- Swirling the cookie cutter after baking helps maintain a perfect round shape.
- Room temperature egg helps with better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cookies, chocolate chip cookies, berry cookies, easy baking recipe, dessert cookies, homemade cookies
