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–+ servings
Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies: Soft, Chewy Perfection

Discover the joy of Raspberry Chocolate Chip Cookies, a delightful blend of soft, chewy texture with sweet dark chocolate and tart raspberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Can be substituted with coconut oil.
  • ¾ cup White Granulated Sugar Can be replaced with coconut sugar.
  • ¾ cup Light Brown Sugar Light or dark can be used interchangeably.
  • 1 Large Egg Flax egg can be used for a vegan version.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract can be used as a substitute.
  • 2 cups All-Purpose Flour Use gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Baking Powder Omit if only using baking soda.
  • ½ teaspoon Kosher Salt Table salt can be used slightly less.
For the Mix-ins
  • 1 cup Dark Chocolate Chunks Chocolate chips can be used but bars are preferable.
  • 1 cup Frozen Raspberries Fresh raspberries won't hold their shape well during baking.

Equipment

  • mixing bowl
  • Microwave
  • whisk
  • cookie scoop
  • baking sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Melt the Butter: Melt 1 cup of unsalted butter and allow to cool slightly.
  2. Combine Sugars and Butter: Whisk together melted butter, ¾ cup white sugar, and ¾ cup brown sugar until thick.
  3. Add Egg and Vanilla: Incorporate 1 large egg and 1 teaspoon vanilla paste and whisk until smooth.
  4. Mix Dry Ingredients: Whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt, then gradually combine with wet ingredients.
  5. Fold in Mix-ins: Gently fold in 1 cup of frozen raspberries and 1 cup of dark chocolate chunks.
  6. Portion the Dough: Use a 2 oz cookie scoop to portion dough onto a baking sheet, placing six per batch.
  7. Preheat and Bake: Preheat oven to 350°F. Bake cookies for 12-13 minutes until edges are golden and centers are soft.
  8. Shape and Cool: Use a round cookie cutter to reshape if needed and cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For the best results, use high-quality dark chocolate and accurate flour measurement to achieve soft, chewy cookies.

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