Description
Delight in these Raspberry Chocolate Chunk Cookies, featuring a perfect balance of rich dark chocolate and tart raspberries nestled in a soft, buttery cookie base. Ideal for a sweet treat or dessert, these cookies are simple to make and irresistibly delicious.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Beat again until fully combined, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the mixture. Mix on low speed until the dry ingredients are just combined into the dough.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries too much to preserve their texture.
- Scoop and Bake: Using a 2-tablespoon cookie scoop, drop balls 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 cookies are lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set without breaking.
Notes
- Use frozen raspberries directly to help the dough stay firmer; thawing them may cause excess moisture.
- For a softer cookie, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes.
- Be gentle when folding in the raspberries to prevent them from breaking up and coloring the dough too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate dough if planning to bake later; just add a couple of extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
