Raspberry Chocolate Chip Cookies Recipe
Introduction
These Raspberry Chocolate Chip Cookies combine the rich, gooey texture of dark chocolate with the bright, tart bursts of frozen raspberries. They are soft, slightly chewy, and perfect for anyone who loves a fruity twist in their classic cookie.
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 and let it cool for about 10 minutes.
- Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about 2 minutes until the mixture turns 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 the dry ingredients to the wet mixture, stirring just until combined without over mixing.
- Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring streaks of raspberry remain visible in the dough.
- Step 5: Using a 2 oz ice cream scoop, portion out the dough and place 6 balls onto a parchment-lined baking sheet.
- Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through. The edges should be golden brown while the centers stay slightly soft.
- Step 7: Right after baking, place a round cookie cutter slightly larger than the cookie on top, and gently swirl it in a circular motion to reshape the cookie.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen raspberries to prevent excess moisture from softening the dough too much.
- Try substituting the dark chocolate chunks with semi-sweet for a sweeter flavor.
- For extra texture, sprinkle a pinch of flaky sea salt on top of the cookies before baking.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them longer, freeze in a sealed bag for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy warm, melty chocolate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries tend to release more juice and may make the dough wetter, which can affect the cookie texture. Frozen raspberries are best to maintain consistency and prevent sogginess.
Why do I need to use vanilla bean paste instead of vanilla extract?
Vanilla bean paste adds both the flavor and the rich specks of vanilla seeds, giving a gourmet touch and deeper aroma, but regular vanilla extract can be substituted if needed.
PrintRaspberry Chocolate Chip Cookies Recipe
Delight in these soft and chewy Raspberry Chocolate Chip Cookies, featuring a perfect balance of sweet dark chocolate chunks and tart frozen raspberries. This easy-to-make recipe combines a buttery base with fresh flavor bursts, baked to golden perfection with tender centers for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 cup 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: Melt the butter in the microwave or on the stove and allow it to cool slightly, about 10 minutes, to avoid cooking the egg in the next steps.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar for about 2 minutes until a paste-like consistency forms. Add the egg and vanilla bean paste, stirring until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to prevent overmixing.
- Fold in Add-ins: Carefully fold in the frozen raspberries and dark chocolate chunks. Avoid overmixing to keep streaks of raspberries visible throughout the dough.
- Shape Cookies: Using a 2 oz ice cream scoop, portion the cookie dough into six balls and place them evenly spaced on a parchment-lined baking sheet.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through to ensure even baking. Look for golden edges with slightly soft centers.
- Reshape Warm Cookies: 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.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving their chewy texture.
Notes
- Be careful not to overmix the dough once the flour is added to maintain cookie tenderness.
- Using frozen raspberries helps prevent the dough from getting too wet and messy.
- For best texture, let cookies cool slightly on the baking sheet before moving to a wire rack.
- Substitutions: You can swap dark chocolate chunks for semi-sweet chocolate chips if preferred.
- Use a parchment-lined baking sheet to prevent cookies from sticking and ensure even baking.
Keywords: raspberry chocolate chip cookies, soft cookies, chocolate chunk cookies, berry cookies, homemade cookies, easy baking recipe, dessert cookies
