Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect balance of sweet dark chocolate chunks and tangy frozen raspberries, all baked to golden perfection with soft centers and crispy edges.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- Melt Butter: Melt the butter in the microwave or on the stove, then let it cool for about 10 minutes to prevent cooking the eggs in the next step.
- Combine Sugars and Butter: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until a smooth, paste-like mixture forms. Then, add the egg and vanilla bean paste, stirring until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to ensure even distribution.
- Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Fold in Raspberry and Chocolate: Carefully fold in the frozen raspberries and dark chocolate chunks, maintaining some streaks of raspberries throughout the dough without overmixing.
- Scoop Dough: Using a 2 oz ice cream scoop, portion out the cookie dough, placing 6 dough balls onto a parchment-lined baking sheet spaced adequately.
- Bake Cookies: Preheat your oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the baking sheet halfway through to promote even baking. Cookies should have golden brown edges and soft centers.
- Reshape Warm Cookies: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and swirl gently in a circular motion to reshape for a neat, uniform look.
- Cool Down: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use frozen raspberries to avoid excess moisture that fresh raspberries might release during baking.
- Be careful not to overmix the dough to keep the cookies tender and prevent raspberry streaks from blending completely.
- Reshaping the cookies right after baking gives them a professional, round appearance.
- If you prefer, you can substitute dark chocolate chunks with chocolate chips.
- Make sure the butter is cooled before mixing to avoid cooking the egg prematurely.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Chocolate Chip Cookies, chocolate chip cookies, raspberry desserts, soft cookies, homemade cookies, easy cookie recipe
