Raspberry Chocolate Chip Cookies Recipe
Delight in these Raspberry Chocolate Chip Cookies that combine sweet, tart raspberries with rich dark chocolate chunks in a buttery, soft-baked treat. Perfectly golden with slightly soft centers, these cookies offer a delicious twist on the classic chocolate chip cookie.
- 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
- Prepare Butter: Melt the butter either in the microwave or on the stove, then let it cool for about 10 minutes to avoid cooking the eggs later.
- Mix Sugars and Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for 2 minutes until paste-like, then add the egg and vanilla bean paste and stir until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and kosher salt together. Gradually add the dry mix to the wet ingredients, stirring just until combined to prevent overmixing.
- Fold in Add-ins: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring the dough has visible raspberry streaks without overmixing.
- Scoop Dough: Using a 2 oz ice cream scoop, place 6 dough balls evenly spaced on a parchment-lined baking sheet.
- Bake Cookies: Preheat your oven to 350°F (177°C). Bake the cookies for 12-13 minutes, rotating the baking sheet halfway through. Look for golden edges and slightly soft centers.
- Shape 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 them.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries to prevent bleeding too much color during mixing.
- Do not overmix dough to keep cookies tender and maintain raspberry streaks.
- Allow melted butter to cool to avoid scrambling the egg.
- Reshaping cookies immediately after baking helps maintain a neat, round shape.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Keywords: raspberry chocolate chip cookies, chocolate chip cookies, raspberry cookies, baked cookies, dessert recipes
