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); 1/4 cup white granulated sugar; 3/4 cup light brown sugar; 1 large egg (room temperature); 1 tsp vanilla bean paste; 1 1/2 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)

1/4 cup white granulated sugar

3/4 cup light brown sugar

1 large egg (room temperature)

1 tsp vanilla bean paste

1 1/2 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 at least 20 minutes.

Step 2: In a large bowl, whisk together the cooled melted butter, brown sugar, and granulated sugar for about 2 minutes until the mixture is 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 the dry ingredients to the wet ingredients, stirring until just combined. Avoid over mixing.

Step 4: Gently fold in the frozen raspberries and chocolate chunks, taking care not to break the berries and maintaining streaks throughout the dough.

Step 5: Use a 2 oz ice cream scoop to portion out the dough, placing six scoops onto a parchment-lined baking sheet.

Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through. The edges should be golden brown, with centers still soft.

Step 7: Immediately after baking, optionally use a round cookie cutter slightly larger than the cookie to gently swirl and reshape the warm cookies for a perfect round shape.

Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries to prevent excess moisture from softening the cookie dough too much.

Substitute dark chocolate chunks with chocolate chips or white chocolate for a different flavor profile.

For added texture, sprinkle a pinch of sea salt on top before baking.

If you prefer a crispier cookie, bake for an additional 1-2 minutes, watching closely to avoid burning.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may release more moisture and make the dough wetter. It’s best to gently pat them dry before folding into the dough to avoid affecting the cookie texture.

Why are my cookies spreading too much?

Cookies spread if the dough is too warm or if there’s too much butter. Make sure to cool the melted butter before mixing and chill the dough briefly if your kitchen is very warm. Also, avoid overmixing the dough which can cause spreading.