Description
Delicious raspberry chocolate chunk cookies combining tart frozen raspberries with rich dark chocolate chunks for a perfect sweet and fruity treat. Soft, buttery, and easy-to-make, these cookies are ideal for snacks or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter softened (227g)
- 3/4 cup light brown sugar packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper; set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture becomes light and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and continue beating until fully combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries to preserve their texture and flavor throughout the cookies.
- Portion Dough: Use a 2-tablespoon cookie scoop to portion balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 minutes until the edges are lightly golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries to keep the dough firm and prevent excessive moisture.
- To avoid raspberry staining, fold them in gently just before baking.
- Butter should be softened but not melted for best creaming results.
- Space cookies evenly for uniform baking and prevent sticking.
- For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
