Raspberry Chocolate Chip Cookies Recipe

Introduction

These Raspberry Chocolate Chip Cookies offer a delightful twist on a classic treat by combining sweet chocolate chips with fresh, juicy raspberries. Perfectly soft and chewy, they provide a burst of fruity flavor in every bite. They’re an easy bake that’s sure to impress family and friends.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries, chopped
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, stirring just until combined.
6. Step 6: Gently fold in the chopped raspberries and chocolate chips, being careful not to crush the berries too much.
7. Step 7: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen raspberries if fresh ones are not available, but do not thaw them before mixing to prevent extra moisture.
• For an extra texture, add a handful of chopped nuts such as walnuts or pecans.
• To keep the cookies chewier, slightly underbake by a minute or two.
• Substitute dark chocolate chips for a richer flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. To reheat, warm in a low oven or microwave briefly to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Add them directly to the dough without thawing to avoid excess moisture that can affect the cookie texture.

How do I prevent the raspberries from making the dough too wet?

Gently fold in the raspberries right before baking to minimize juice release, and avoid crushing them during mixing.

Raspberry Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

Delight in these homemade Raspberry Chocolate Chip Cookies, perfect for combining the sweet tang of fresh raspberries with rich semi-sweet chocolate chips. Soft, chewy, and loaded with fruity bursts, these cookies offer a delicious twist on a classic favorite that is sure to satisfy any sweet tooth.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add-ins

• 1 cup fresh raspberries, chopped
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
5. Mix Dry with Wet: Gradually add the dry ingredient mixture to the butter mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
6. Fold in Raspberries and Chocolate Chips: Gently fold the chopped fresh raspberries and semi-sweet chocolate chips into the dough, being careful not to crush the berries too much.
7. Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges turn lightly browned, indicating they are cooked through but still soft inside.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. This helps them set properly and prevents breakage.

Notes

• Use fresh or frozen raspberries; if using frozen, thaw and drain excess moisture to prevent soggy dough.
• Chop raspberries gently to avoid breaking down too much, which can make the dough too wet.
• For extra flavor, consider adding a pinch of cinnamon or substituting vanilla extract with almond extract.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Be careful not to overmix the dough once the flour is added to maintain a tender cookie texture.

Keywords: raspberry cookies, chocolate chip cookies, homemade cookies, berry desserts, baked goods, sweet treats