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Raspberry Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 57 reviews

Delightfully soft and chewy Raspberry Chocolate Chip Cookies featuring a perfect balance of sweet dark chocolate chunks and tart frozen raspberries baked to golden perfection. These cookies offer a beautiful swirl of raspberry streaks within rich cookie dough, delivering a burst of flavor in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup 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)
  • 1/4 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

  1. Melt and Cool Butter: Melt the unsalted butter using a microwave or stovetop method, then allow it to cool slightly for at least 20 minutes to prevent cooking the eggs when combined.
  2. Mix Sugars and Eggs: In a large bowl, whisk together the cooled melted butter with the light brown and granulated sugars for about 2 minutes until the mixture turns paste-like. Next, add the egg and vanilla bean paste, stirring until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed.
  4. Mix Dry and Wet Ingredients: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and maintain tender cookies.
  5. Fold in Raspberries and Chocolate: Gently fold frozen raspberries and dark chocolate chunks into the dough, ensuring even distribution with streaks of raspberries visible. Do not over mix to keep the raspberries intact.
  6. Scoop the Dough: Using a 2-ounce ice cream scoop, portion out the cookie dough balls and place six onto a baking sheet lined with parchment paper, spacing them evenly.
  7. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the baking sheet halfway through for even cooking. Cookies should have golden edges with soft centers.
  8. Shape Cookies (Optional): Immediately after baking, place a cookie cutter slightly larger than the cookie over each warm cookie and gently swirl in a circular motion to create perfectly round shapes.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • Use frozen raspberries directly in the dough to prevent excessive bleeding that can occur with thawed berries.
  • Allow melted butter to cool before mixing to avoid cooking the egg and creating an unwanted texture.
  • Use an ice cream scoop to ensure evenly sized cookies for consistent baking.
  • Gently folding the raspberries helps maintain nice streaks instead of turning the dough pink.
  • The optional cookie cutter step ensures uniform, bakery-style round cookies.

Keywords: raspberry chocolate chip cookies, soft cookies, chocolate chunk cookies, berry cookies, homemade cookies, easy cookie recipe

Find it online: https://yumwithmia.com/raspberry-chocolate-chip-cookies-recipe/