Raspberry Chocolate Chip Cookies Recipe
These Raspberry Chocolate Chip Cookies combine the sweet richness of dark chocolate chunks with the tart burst of frozen raspberries, creating a perfect balance of flavors. With a tender, slightly chewy texture and soft centers contrasted by golden edges, these cookies are a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the butter: Melt the unsalted butter either in the microwave or on the stove. Allow it to cool slightly for about 10 minutes so it is warm but not hot.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and white granulated sugar for about 2 minutes until the mixture becomes paste-like. Add the room temperature egg and vanilla bean paste, stirring until the mixture is fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add raspberries and chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, being careful not to overmix. The dough should have visible streaks of raspberries throughout.
- Portion the dough: Using a 2 oz ice cream scoop, portion out the cookie dough. Place 6 dough balls on a baking sheet lined with parchment paper, spacing them evenly apart.
- Preheat oven and bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through baking to ensure even cooking. The cookies are done when they have golden brown edges and slightly soft centers.
- Reshape cookies: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape and smooth the edges.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- Use frozen raspberries to avoid excess moisture in the dough; do not thaw before mixing to prevent sogginess.
- Do not overmix the dough once the dry ingredients and raspberries are added to maintain a tender texture.
- For evenly sized cookies, use a 2 oz ice cream scoop to portion dough.
- The swirling step right after baking helps the cookies maintain a uniform shape despite spreading during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: raspberry chocolate chip cookies, chocolate chip cookies with raspberries, berry chocolate cookies, easy cookie recipe, baked cookies with frozen raspberries
