Description
Delight in these soft and flavorful Raspberry Chocolate Chip Cookies, featuring gooey dark chocolate chunks and bursts of tart frozen raspberries baked to perfection. These cookies offer a perfect blend of sweet and tangy flavors with a tender, slightly chewy texture that’s ideal for any occasion.
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
Add-ins
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- Melt and cool 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 egg in the next step.
- Mix wet ingredients: In a large bowl, combine the melted butter with the white granulated sugar and light brown sugar. Whisk vigorously for 2 minutes until the mixture thickens into a paste-like consistency. Add the room temperature egg and vanilla bean paste, stirring until fully incorporated and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over mixing to keep the cookies tender.
- Fold in add-ins: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring ribbons of raspberry remain without breaking them up too much.
- Scoop dough onto baking sheet: Use a 2 oz ice cream scoop to portion the dough into 6 balls, spacing them evenly on a parchment-lined baking sheet.
- Preheat and bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through to promote even baking. The cookies should have golden edges and slightly soft centers when done.
- Reshape cookies: Immediately after removing from the oven, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape and smooth the edges.
- Cool cookies: Allow the cookies to 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 excess moisture and preserve their shape in the dough.
- Do not overmix the dough to ensure tender cookies with a soft texture.
- Using a cookie cutter immediately after baking gives the cookies a neat, uniform shape.
- Room temperature eggs help with even mixing and better texture.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry chocolate chip cookies, chocolate chip cookies, fruit cookies, homemade cookies, easy cookie recipe, soft cookies, fall desserts
