Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
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; 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; 1 cup dark chocolate chunks; 1/2 cup frozen raspberries

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

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

1 cup dark chocolate chunks

1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove. Allow it to cool slightly for about 10 minutes.

Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk for 2 minutes until the mixture achieves a paste-like consistency. Add the egg and vanilla bean paste, stirring until fully incorporated.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over mixing the dough.

Step 4: Gently fold in the frozen raspberries and dark chocolate chunks. Be careful not to over mix; the dough should show streaks of raspberries.

Step 5: Use a 2 oz ice cream scoop to portion the dough. Place 6 cookie dough balls on a parchment-lined baking sheet.

Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through. The cookies should have golden edges and slightly soft centers.

Step 7: Immediately after baking, place a round cookie cutter (slightly larger than the cookie) over each warm cookie and gently swirl it in a circular motion to reshape.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries instead of fresh to prevent the dough from becoming too wet during mixing.

For a more intense chocolate flavor, substitute dark chocolate chunks with bittersweet or semi-sweet chocolate chips.

If you don’t have vanilla bean paste, pure vanilla extract is a suitable alternative.

Chilling the dough for 30 minutes before baking can help maintain cookie shape and intensify flavors.

FAQs

Can I use fresh raspberries instead of frozen?

While fresh raspberries can be used, they contain more moisture and may make the dough too wet, affecting the texture. Frozen raspberries help maintain the right consistency and distribute more evenly.

Why do I need to swirl the cookies with a cookie cutter after baking?

Swirling the warm cookie with a cookie cutter gently reshapes and smooths the edges, giving the cookies a neat, uniform appearance while they are still soft.