Description
Delight in the perfect balance of sweet and tangy with these Raspberry Chocolate Chip Cookies. Soft, chewy, and bursting with juicy raspberries and rich dark chocolate chunks, these cookies are baked to golden perfection. Ideal for a cozy treat or sharing with friends and family.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla bean paste
Dry Ingredients
- 1 1/2 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 and Cool Butter: Melt the butter using the microwave or stovetop, then allow it to cool for at least 20 minutes so it doesn’t cook the egg or alter the dough texture.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled melted butter, brown sugar, and granulated sugar for about 2 minutes until it forms a paste-like consistency. Then add the egg and vanilla bean paste, stirring until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cookies.
- Add Raspberries and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring the raspberries remain in streaks and not fully mixed into the dough.
- Portion Dough: Use a 2 oz ice cream scoop to portion the dough, placing 6 dough balls onto a parchment-lined baking sheet with ample spacing for spreading.
- Bake: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through to ensure even baking. Look for golden brown edges and soft centers.
- Optional Shaping: Immediately upon removing from the oven, place a round cookie cutter slightly larger than the cookie over each cookie and gently swirl in a circular motion to reshape for perfectly round cookies.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Be sure to let the melted butter cool before mixing with eggs to prevent curdling.
- Do not overmix the dough once flour is added to keep the cookies tender.
- Using frozen raspberries helps maintain their shape and prevents them from bleeding too much into the dough.
- For perfectly round cookies, use the optional shaping step right after baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Chocolate Chip Cookies, Soft Cookies, Berry Cookies, Chocolate Chunk Cookies, Easy Dessert
