Raspberry Chocolate Chip Cookies Recipe
These Raspberry Chocolate Chip Cookies are a delightful blend of sweet dark chocolate chunks and tart frozen raspberries, perfectly balanced in a tender, buttery cookie. Featuring a soft center and golden brown edges, these cookies are ideal for anyone seeking a fruity twist on a classic chocolate chip 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
Mix-ins
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- Melt butter: Melt the butter in the microwave or on the stove, then allow it to cool slightly for about 10 minutes to avoid cooking the eggs in the next step.
- Combine sugars and wet ingredients: In a large bowl, whisk the melted butter with brown sugar and granulated sugar for 2 minutes until the mixture forms a paste-like consistency. Add the egg and vanilla bean paste and stir until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the 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 avoid overmixing.
- Fold in mix-ins: Carefully fold the frozen raspberries and dark chocolate chunks into the dough, making sure not to crush the raspberries to keep streaks of fruit visible throughout the dough.
- Scoop dough: Using a 2-ounce ice cream scoop, place 6 evenly sized cookie dough balls onto a parchment-lined baking sheet, spacing them adequately for spreading.
- Bake cookies: Preheat the oven to 350℉ (175℃). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through for even baking. The edges should be golden brown while the centers remain slightly soft.
- Reshape 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 for a neater presentation.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Use frozen raspberries to prevent the cookie dough from becoming too wet.
- Be gentle when folding in raspberries to maintain their shape and distribute them evenly.
- You can substitute dark chocolate chunks with chips or chunks of your preferred chocolate type.
- Ensure butter is cooled enough before mixing to prevent scrambling the egg.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: raspberry chocolate chip cookies, chocolate chip cookies with raspberries, baked cookies, fruit cookies, dessert cookies
