Description
Delight in these Raspberry Chocolate Chip Cookies that perfectly blend the sweetness of chocolate chips with the tart burst of fresh raspberries. Soft, chewy, and irresistibly gooey when served warm, these cookies offer a fresh twist on a classic treat, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (or frozen, unthawed)
Instructions
- Prep and Chill: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Mix the Dough: Gently fold in the chocolate chips, taking care not to overmix to keep the dough tender.
- Add Raspberries: Carefully fold in the fresh raspberries, preserving their shape as much as possible.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. This step helps maintain the cookie shape during baking and enhances flavor fusion.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Scoop the dough onto a baking sheet lined with parchment paper, spacing them adequately. Bake for 12-14 minutes or until the edges turn lightly golden but centers remain soft.
- Cool and Serve: Allow cookies to cool slightly on the baking sheet before serving. Enjoy them warm for an optimal gooey, melty chocolate chip and raspberry experience.
Notes
- Use fresh raspberries for best texture and flavor, but frozen can be used if unthawed properly.
- Refrigerating the dough is key to preventing the cookies from spreading too much during baking.
- For crispier cookies, bake a minute or two longer, watching closely to avoid overbaking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- To keep cookies soft, add a slice of bread to the storage container to retain moisture.
