Raspberry Chocolate Chip Cookies Recipe
Delight in these luscious Raspberry Chocolate Chip Cookies, featuring a perfect balance of sweet raspberries and rich dark chocolate chunks. These cookies offer a tender, golden-brown exterior with soft, melty centers, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour (spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
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
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 let it cool slightly for about 10 minutes to avoid cooking the egg when mixed.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until it forms a paste-like consistency. Add the egg and vanilla bean paste, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring an even distribution of leavening agents.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain tender cookies.
- Fold in Raspberries and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, preserving streaks of raspberries throughout the dough without crushing them.
- Portion Dough: Use a 2-ounce ice cream scoop to scoop the dough, placing 6 portions onto a parchment-lined baking sheet to ensure even spacing.
- Bake Cookies: Preheat the oven to 350°F (177°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through for even baking, until edges are golden brown and centers remain soft.
- Shape Cookies: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl in a circular motion to reshape them flawlessly.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough after adding dry ingredients to ensure soft, tender cookies.
- Use frozen raspberries to prevent the dough from becoming too wet and watery.
- Melting and cooling butter helps create a chewy texture in the cookies.
- Gently reshaping cookies with a cookie cutter right after baking gives a neat, uniform appearance.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Raspberry chocolate chip cookies, homemade cookies, dark chocolate chunks, fruity cookies, baked cookies
