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Chocolate Chip Raspberry Cookies Recipe

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4 from 13 reviews

Delightfully soft and flavorful Chocolate Chip Raspberry Cookies combine sweet semi-sweet chocolate chips with tart frozen raspberries for a unique twist on a classic treat. These cookies feature a tender crumb with bursts of juicy raspberry and rich vanilla, perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 2/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla bean paste
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature

Add-ins

  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • 3/4 cup frozen raspberries

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. Take the frozen raspberries out of the freezer to begin thawing lightly while you prepare the rest of the dough.
  2. Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, light brown sugar, granulated sugar, vanilla bean paste, whole egg, and egg yolk until the mixture is smooth and homogenous.
  3. Prepare Raspberries and Combine Dough: Use your fingers to gently crumble the thawed raspberries until you have about 3/4 cup of raspberry pieces. Add the sifted dry ingredients and the raspberry crumbles into the wet mixture. Gently fold together with a rubber spatula just until incorporated; avoid overmixing.
  4. Add Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips evenly into the dough, ensuring distribution throughout the batter.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking. Allow the cookie dough to rest for 10 minutes; this helps control spreading during baking.
  6. Scoop Cookies: Using a large cookie scoop, place six uniform cookie dough balls evenly spaced per cookie sheet. Top each ball with 5 to 7 extra chocolate chips for a decorative and chocolatey finish.
  7. Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the edges turn a light golden brown and the centers are set but still soft.
  8. Cool: Allow the cookies to rest on the hot baking sheets for 10 minutes after removing from the oven. Then transfer them to a wire cooling rack to cool completely and firm up before serving.

Notes

  • Using room temperature eggs helps in combining ingredients smoothly.
  • Resting the dough before baking prevents excessive spreading and improves texture.
  • Frozen raspberries add moisture and tartness but crumble gently to avoid too much juice in the dough.
  • Extra chocolate chips on top add visual appeal and an extra chocolate boost.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Find it online: https://yumntasty.com/chocolate-chip-raspberry-cookies-recipe/