Description
These Delicious Raspberry and Chocolate Chip Cookies combine the sweet tartness of fresh raspberries with rich semi-sweet chocolate chips in a soft, chewy cookie. Perfect for a fruity twist on a classic chocolate chip cookie, they bake to golden perfection with a moist center and a hint of vanilla.
Ingredients
Scale
Butter and Sugars
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
Wet Ingredients
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the room temperature egg and vanilla extract into the creamed butter and sugar mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning, then gradually add this dry mix to the wet mixture, stirring until just combined to avoid overworking the dough.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the lightly mashed fresh raspberries and semi-sweet chocolate chips, taking care not to overmix to maintain a marbled texture with swirls of raspberry throughout the dough.
- Shape the Cookies: Use a spoon or cookie scoop to drop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden but the centers still look slightly soft, which ensures a chewy texture rather than a dry cookie.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely before serving to enjoy the full flavor and texture.
Notes
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- Lightly mashing the raspberries helps create a marbled effect while preventing the dough from becoming too wet.
- Spacing the dough adequately on the baking sheet ensures cookies don’t spread into each other.
- For softer cookies, slightly underbake and allow to finish cooking while cooling on the sheet.
- If fresh raspberries are unavailable, frozen can be used but should be fully thawed and drained before mashing.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
