Description

These Raspberry Chocolate Chip Cookies combine the rich, melty indulgence of dark chocolate chunks with the tart burst of frozen raspberries for a uniquely delicious treat. Soft-centered with golden edges, these cookies are perfectly balanced in sweetness and fruity flavor, making them an irresistible homemade delight.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Add-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt Butter: Melt the butter either in the microwave or on the stove. Allow it to cool for at least 20 minutes to prevent cooking the eggs when mixed later.
Mix Wet Ingredients: In a large bowl, combine the cooled melted butter with brown sugar and granulated sugar. Whisk for 2 minutes until a paste-like consistency forms. Add the egg and vanilla bean paste, stirring until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt to distribute the leavening agents evenly.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
Fold in Add-ins: Gently fold in the frozen raspberries and dark chocolate chunks, taking care to not break up the raspberries too much, so you can enjoy streaks of berry throughout the dough.
Portion Dough: Use a 2 oz ice cream scoop to portion the dough evenly. Place 6 scoops on a parchment-lined baking sheet to ensure even baking and easy cleanup.
Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through baking for uniform color. The edges should turn golden brown while the centers remain slightly soft.
Shape Cookies (Optional): Immediately after baking, place a round cookie cutter slightly larger than the cookie over the warm cookie and swirl gently in a circular motion to achieve perfectly round shapes like shown in the pictures.
Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

Using frozen raspberries preserves their structure better than fresh, preventing too much moisture in the dough.
Allowing the butter to cool before mixing ensures the egg doesn’t scramble.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
Reshaping cookies after baking with a cookie cutter is optional but gives a professional appearance.
For larger batches, cookie dough can be refrigerate for up to 3 days before baking.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: Raspberry Chocolate Chip Cookies, chocolate chip cookies, raspberry cookies, homemade cookies, soft cookies, dessert recipe