Description
These Raspberry Chocolate Chip Cookies combine the rich, creamy taste of chocolate chips with the fresh, tart burst of raspberries. Perfectly soft in the center with slightly crisp edges, these American-style cookies are a delightful twist on a classic favorite, ideal for dessert or a sweet snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup dark or semi-sweet chocolate chips
- 3/4 cup fresh or frozen raspberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which helps to create a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, providing moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips and Raspberries: Carefully fold in the chocolate chips, then gently fold in the fresh or frozen raspberries, taking care not to break them up too much to keep the berries intact in the dough.
- Scoop Dough: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake for 10–12 minutes or until the edges turn golden brown and centers are just set, ensuring a soft center and slightly crisp edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Use fresh raspberries and gently pat them dry before folding into dough for best texture and to prevent excess moisture.
- Handle the raspberries carefully to keep them intact and avoid crushing which can discolor the dough.
- Cookies will have a soft center with slightly crisp edges, perfect for a balanced bite.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
