Description
Indulge in the perfect combination of sweet raspberries and rich chocolate with these delightful Raspberry Chocolate Chip Cookies. These soft, chewy cookies are bursting with juicy raspberries and gooey chocolate chips, making them a favorite for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup fresh or freeze-dried raspberries (pat dry if fresh)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined.
- Add Mix-ins: Gently fold in chocolate chips and raspberries.
- Bake: Drop dough onto baking sheet and bake for 10–12 minutes until golden. Cool on a wire rack.
Notes
- If using fresh raspberries, be gentle when folding them in to avoid excess moisture.
- Freeze-dried raspberries add texture and flavor without extra moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
