Raspberry Chocolate Chunk Cookies Recipe
Introduction
These Raspberry Chocolate Chunk Cookies offer a delightful blend of tart berries and rich chocolate in a soft, buttery cookie. Perfect for a sweet treat that balances fruity freshness with indulgent flavor.
Ingredients
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
- Step 3: Add the eggs and vanilla extract to the bowl, beating until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Step 4: Add the flour, baking soda, and salt, mixing on low speed just until combined.
- Step 5: Gently fold in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much to retain their texture.
- Step 6: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet about 2 inches apart.
- Step 7: Bake for 10 to 12 minutes until the cookies are set around the edges but still soft in the center.
- Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a chewier cookie, substitute half the all-purpose flour with bread flour.
- Use fresh raspberries if preferred, but add them just before baking to prevent excess moisture in the dough.
- Dark chocolate ganache chunks or chips can be swapped for the chocolate chunks for a smoother texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them longer, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a soft, warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but add them gently to avoid crushing and use them immediately to prevent the dough from becoming too wet.
How do I prevent the raspberries from making the dough too soggy?
Using frozen raspberries helps keep them firm while baking. Additionally, fold them in gently to avoid releasing too much juice before baking.
PrintRaspberry Chocolate Chunk Cookies Recipe
These Raspberry Chocolate Chunk Cookies combine the rich decadence of dark chocolate with the tart freshness of frozen raspberries, creating a unique and delightful treat. Soft, chewy, and bursting with flavor, these cookies are perfect for any occasion and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and both light brown and granulated sugars on medium speed. Continue mixing for about 2 to 3 minutes until the mixture becomes light, creamy, and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Beat again until everything is well combined, making sure to scrape down the sides and bottom of the bowl to ensure uniform mixing.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed until the dough just comes together, being careful not to overmix to maintain a tender texture.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand, taking care not to crush the raspberries to keep their shape and flavor intact.
- Scoop and Bake: Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are set and lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This helps the cookies set properly and prevents breaking.
Notes
- For best results, do not thaw the frozen raspberries before adding them to the dough to avoid excess moisture.
- You can use semi-sweet or milk chocolate chunks as an alternative to dark chocolate depending on your preference.
- Ensure butter is softened but not melted to achieve the right cookie texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen for up to 3 months before baking for convenience.
Keywords: raspberry chocolate chunk cookies, chocolate cookies with raspberries, berry chocolate cookies, baked cookies, easy chocolate cookies
