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Raspberry Chocolate Chunk Cookies Recipe

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★★★★★

4.8 from 114 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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