Raspberry 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
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 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
