Raspberry Chocolate Chip Cookies Recipe
Introduction
These Raspberry Chocolate Chip Cookies offer a delightful combination of tart raspberries and rich dark chocolate in a soft, buttery cookie. Perfect for an indulgent treat that feels both fresh and comforting.
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, then 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 becomes paste-like. Add the egg and vanilla bean paste, stirring until fully combined.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over mixing the dough.
- Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring the dough has visible raspberry streaks without over mixing.
- Step 5: Using a 2 oz ice cream scoop, portion out the cookie dough. Place 6 dough balls evenly spaced on a parchment-lined baking sheet.
- Step 6: Preheat your oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through to bake evenly. The edges should be golden brown with slightly soft centers.
- Step 7: Immediately after baking, use a round cookie cutter slightly larger than the cookie to gently swirl and reshape each warm cookie in a circular motion.
- 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
- For fresh raspberries, gently fold them in just before baking to avoid breaking the berries too much.
- Substitute dark chocolate chunks with semi-sweet or milk chocolate for a sweeter cookie.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but fold them in gently and right before baking to keep the berries intact and prevent too much juice from altering the dough consistency.
Why do I need to reshape the cookies after baking?
Using a cookie cutter to reshape warm cookies helps create a neat, uniform appearance since the dough spreads unevenly while baking due to the raspberries and chocolate chunks.
PrintRaspberry Chocolate Chip Cookies Recipe
Delight in these luscious Raspberry Chocolate Chip Cookies, featuring a perfect balance of tart frozen raspberries and rich dark chocolate chunks in a buttery cookie base. These soft-centered, golden-edged cookies offer a unique fruity twist on a classic favorite, baked to perfection for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 butter and cool: Melt the unsalted butter using either the microwave or stovetop and allow it to cool for about 10 minutes to ensure it doesn’t cook the eggs later.
- Combine wet ingredients: In a large bowl, whisk together the cooled melted butter, light brown sugar, and white granulated sugar for 2 minutes until the mixture forms a thick, paste-like consistency. Add the room temperature egg and vanilla bean paste, stirring until fully incorporated.
- Mix 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.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over mixing the dough to prevent tough cookies.
- Fold in raspberries and chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring the raspberries remain somewhat intact and streaked through the dough without over mixing.
- Shape cookies: Use a 2-ounce ice cream scoop to portion out the cookie dough balls. Place 6 dough balls spaced evenly on a parchment-lined baking sheet.
- Bake cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the baking sheet halfway through to ensure even baking. The cookies should have golden brown edges with slightly soft centers.
- Reshape cookies: Immediately after removing from the oven, place a round cookie cutter (slightly larger than the cookies) over each warm cookie and gently swirl it in a circular motion to reshape and even out the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- Do not over mix the dough to maintain a tender cookie texture.
- Using frozen raspberries helps prevent the dough from becoming too wet.
- Room temperature egg ensures better mixing and consistency.
- Reshaping the cookies immediately after baking gives them a uniform, attractive presentation.
- You can substitute chocolate chunks with chips if preferred.
- Store cookies in an airtight container at room temperature for up to 4 days.
Keywords: Raspberry chocolate chip cookies, berry cookies, chocolate chunk cookies, soft cookies, homemade cookies, easy cookie recipe
