Chocolate Chip Cookies with Fresh Raspberries Recipe

Introduction

These chocolate chip cookies with fresh raspberries bring a delightful twist to a classic favorite. Soft and chewy with bursts of juicy berry flavor, they are perfect for any occasion or just a cozy treat at home.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries, chopped
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, stirring just until combined.
6. Step 6: Gently fold in the chopped raspberries and chocolate chips.
7. Step 7: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly browned.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, chill the dough for an hour before baking to help the cookies hold their shape better.
• You can substitute fresh raspberries with dried cranberries or skip the fruit for classic chocolate chip cookies.
• Use dark chocolate chips instead of semi-sweet for a richer taste.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, consider refrigerating for up to a week. Reheat gently in a microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries as frozen ones can release too much moisture, making the dough wetter and potentially altering the texture of the cookies.

How do I make the cookies crispier?

Baking the cookies a minute or two longer and flattening the dough slightly before baking can help achieve a crispier texture. Also, using white sugar only instead of brown sugar will create a crisper cookie.

Chocolate Chip Cookies with Fresh Raspberries Recipe

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4.5 from 144 reviews

Delicious homemade Chocolate Chip Cookies with a unique twist of fresh raspberries for a burst of fruity flavor. These cookies are soft, chewy, and packed with semi-sweet chocolate chips, perfect for a sweet treat or dessert.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Mix-ins

• 1 cup fresh raspberries, chopped
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing. Stir in the pure vanilla extract for added flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter and sugar mixture, stirring just until combined to avoid overmixing, which can make the cookies tough.
6. Fold in Raspberries and Chocolate Chips: Gently fold in the chopped fresh raspberries and semi-sweet chocolate chips to distribute them evenly without crushing the raspberries.
7. Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies are lightly browned and the centers are set.
9. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for a few minutes on the sheets before transferring them to a wire rack to cool completely, which helps them firm up.

Notes

• Use fresh raspberries for the best flavor and to avoid excess moisture that can come from frozen berries.
• Do not overmix the dough after adding the flour to keep the cookies tender.
• Chilling the dough for 30 minutes before baking can help control spreading if needed.
• Store cookies in an airtight container at room temperature for up to a week.

Keywords: Chocolate chip cookies, raspberry cookies, homemade cookies, soft cookies, dessert