Description
These Raspberry Chocolate Chip Cookies are the perfect combination of tart, juicy raspberries and rich, melty chocolate chips. With the sweetness of the cookie dough and the freshness of the berries, these cookies are sure to become a favorite in your household. Whether you’re craving something fruity or chocolatey (or both!), these cookies have you covered!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: ¼ cup chopped walnuts or almonds (for added texture)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal and cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in the Chocolate Chips and Raspberries
Gently fold in the chocolate chips and raspberries, being careful not to crush the berries. If you’re using nuts, add them at this stage as well.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 7: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire cooling rack to cool completely.
Notes
✔ Use Fresh Raspberries – Fresh raspberries work best for this recipe, as they hold their shape better. If using frozen raspberries, make sure to thaw and drain them to prevent excess moisture in the dough.
✔ Don’t Overmix – Once you add the dry ingredients, mix just until combined to keep the cookies soft and chewy.
✔ Chill the Dough – For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American, Dessert