Raspberry Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- 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.
- 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
