Raspberry Chocolate Chip Cookies Recipe
Delight in these luscious Raspberry Chocolate Chip Cookies, where tart frozen raspberries meet rich dark chocolate chunks in a soft, golden-baked treat. Perfectly balanced with a hint of vanilla and a tender crumb, these cookies are a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the Butter: Melt the butter in the microwave or on the stove, then allow it to cool for at least 20 minutes to avoid cooking the egg when mixed.
- Mix Wet Ingredients: In a large bowl, combine the cooled melted butter, light brown sugar, and granulated sugar. Whisk for 2 minutes until the mixture turns paste-like. Add the egg and vanilla bean paste and stir until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the 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 maintain tender cookies.
- Fold in Add-ins: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring not to overmix. The dough should have visible raspberry streaks.
- Scoop the Dough: Use a 2 oz ice cream scoop to portion the dough. Place 6 dough balls evenly spaced on a parchment-lined baking sheet.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through to ensure even baking. Cookies will have golden edges and soft centers.
- Optional Reshape: Immediately after baking, place a round cookie cutter slightly larger than the cookies over each warm cookie and gently swirl to reshape for a perfect round form.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the melted butter is cooled before mixing to prevent cooking the egg.
- Do not overmix the dough to keep cookies tender and soft.
- Gently fold in frozen raspberries to keep their shape and prevent too much juice from leaking into the dough.
- Use a cookie cutter right after baking for a professional, rounded look.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For softer cookies, slightly underbake and allow to finish cooking on the hot baking sheet.
Keywords: raspberry chocolate chip cookies, chocolate chip cookies with fruit, easy cookie recipe, baking with raspberries, soft cookies
