Description
Delight in these Raspberry Chocolate Chunk Cookies, combining the rich, creamy texture of butter and chocolate with the tart freshness of frozen raspberries. These cookies are soft, chewy, and perfectly balanced with a hint of vanilla, making them an irresistible treat for any occasion.
Ingredients
Scale
Dough
- 1 cup salted butter softened (227 g)
- 3/4 cup light brown sugar packed (150 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353 g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210 g)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the two large eggs and one teaspoon of vanilla extract into the creamed mixture. Beat again until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure even mixing.
- Combine Dry Ingredients: On low speed, mix in the all-purpose flour, baking soda, and salt until the dough just comes together and no streaks remain.
- Fold in Add-ins: Gently stir in the dark chocolate chunks and frozen raspberries by hand to avoid crushing the berries, preserving their texture and flavor.
- Scoop Dough and Bake: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes to achieve the perfect balance of a soft center and slightly crisp edges.
- Cool Cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly for optimal texture.
Notes
- For a more intense chocolate flavor, use bittersweet chocolate chunks instead of dark chocolate.
- If fresh raspberries are used instead of frozen, gently pat them dry to avoid excess moisture in the dough.
- To keep cookies soft, store them in an airtight container with a slice of bread for up to three days.
- Ensure butter is fully softened to properly cream with the sugars, giving the cookies their light and tender texture.
- Do not overmix once the flour is added to prevent tough cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
