Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted and cooled); 1/3 cup white granulated sugar; 3/4 cup light brown sugar; 1 large egg (room temperature); 1 tsp vanilla bean paste; 1 1/3 cup all-purpose flour (spooned and leveled); 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1 cup dark chocolate chunks; 1/2 cup frozen raspberries

Ingredients

1/2 cup unsalted butter (melted and cooled)

1/3 cup white granulated sugar

3/4 cup light brown sugar

1 large egg (room temperature)

1 tsp vanilla bean paste

1 1/3 cup all-purpose flour (spooned and leveled)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 cup dark chocolate chunks

1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove, then let it cool for about 10 minutes.

Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste, stirring until fully combined.

Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid over mixing the dough.

Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, making sure to maintain streaks of raspberries throughout the dough.

Step 5: Use a 2 oz ice cream scoop to portion the dough into six balls and place them on a parchment-lined baking sheet.

Step 6: Preheat the oven to 350℉. Bake the cookies for 12 to 13 minutes, rotating the baking sheet halfway through. The cookies should have golden edges and soft centers.

Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape.

Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh raspberries if available, but fold them in gently to avoid breaking the berries and coloring the dough too much.

For a nuttier flavor, add 1/2 cup chopped toasted pecans or walnuts along with the chocolate and raspberries.

Substitute vanilla bean paste with 1 tsp pure vanilla extract if you don’t have it on hand.

Freeze the cookie dough balls on a baking sheet, then transfer to a resealable bag for baking fresh cookies anytime.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well but handle them gently during mixing to prevent the dough from turning too pink and watery.

Can I substitute chocolate chips for dark chocolate chunks?

Absolutely. Use your preferred type of chocolate, whether chips or chunks, semi-sweet or dark. Chunks provide larger pockets of melted chocolate while chips hold their shape more.