Raspberry Chocolate Chip Cookies Recipe
If you have a soft spot for fresh, fruity flavors mingled with rich chocolate in a tender, chewy cookie, then this Raspberry Chocolate Chip Cookies Recipe is about to become your new obsession. Each bite offers a delightful dance of sweet bursts from the raspberries alongside melty chocolate chips, all wrapped up in a perfectly golden, buttery cookie. It’s a fun twist on the classic chocolate chip cookie that feels both comforting and exciting, guaranteed to brighten up any snack time or dessert moment.
Ingredients You’ll Need
This Raspberry Chocolate Chip Cookies Recipe calls for simple yet carefully selected ingredients that work harmoniously to create the perfect balance of flavor, texture, and color. Each item plays a crucial role, whether it’s the luscious melted butter for tenderness or the frozen raspberries for that vibrant pop of freshness you’ll love.
- 3/4 cup unsalted butter, melted: Provides rich flavor and a soft, chewy texture.
- 1 cup brown sugar: Adds moisture and a deep caramel sweetness that complements the berries.
- 1/4 cup granulated sugar: Offers a slight crispness and brightness to the cookie.
- 1 egg + 1 egg yolk: Binds ingredients together and enhances the cookie’s softness.
- 2 teaspoons vanilla extract: Brings warm aroma and rounds out the flavors.
- 2 cups all-purpose flour: Forms the sturdy base for the cookie’s structure.
- 3/4 teaspoon baking soda: Helps the cookies rise and puff just right.
- 1/2 teaspoon salt: Balances sweetness and intensifies the overall taste.
- 1 cup chocolate chips: Adds gooey, decadent pockets of chocolate.
- 1/2 cup frozen raspberries: Infuses the cookies with bursts of tart juiciness and vibrant color.
How to Make Raspberry Chocolate Chip Cookies Recipe
Step 1: Prepare Your Baking Space
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure an even bake. Having your setup ready means no stress when the dough is mixed and ready to go.
Step 2: Mix Wet Ingredients
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat these together until they’re nicely mixed and creamy. Then, add in the egg, extra egg yolk, and vanilla extract, stirring until smooth and fully incorporated. This mixture forms the flavorful, tender foundation of your cookie dough.
Step 3: Combine Dry Ingredients and Incorporate
In a separate bowl, whisk the flour, baking soda, and salt together. Gradually add this dry mix into the wet ingredients, stirring gently until just combined with no flour streaks visible. Over-mixing can make cookies tough, so be gentle!
Step 4: Fold in Chocolate Chips
Next up, gently fold in the chocolate chips. This step ensures even distribution so every cookie boasts a perfect balance of those luscious chocolatey bites you crave.
Step 5: Add the Frozen Raspberries
This is where the magic happens. Carefully fold in the frozen raspberries, which will start to thaw and release lovely juices as the cookies bake. Working quickly helps keep your dough manageable despite the juiciness—in just minutes, your cookies will be bursting with natural raspberry flavor.
Step 6: Scoop and Bake
Using a 1-ounce cookie scoop, portion out rounded balls of dough and place them about 2 inches apart on the parchment-lined baking sheet. Bake for 11 minutes or until the edges turn golden brown and the centers are puffed but still slightly soft—this guarantees a chewy, tender center with crisp edges.
Step 7: Cool and Enjoy
Once baked, allow the cookies to cool on the pan so they set up nicely before indulging. This rest period helps develop texture and flavor, making every bite truly special.
How to Serve Raspberry Chocolate Chip Cookies Recipe
Garnishes
For an extra touch of charm, dust your cookies lightly with powdered sugar or drizzle melted chocolate over the top. A sprinkle of finely chopped pistachios or a few fresh raspberries alongside will also elevate the presentation and hint at the delicious flavors inside.
Side Dishes
These cookies pair beautifully with a glass of cold milk, a cup of rich coffee, or even a creamy scoop of vanilla ice cream for an indulgent dessert. The tartness of the raspberries cuts through sweetness perfectly when enjoyed alongside something creamy.
Creative Ways to Present
Try sandwiching two cookies together with raspberry jam or chocolate ganache for a delightful twist. You can also serve individual cookies on pretty plates with edible flowers or fresh mint for a charming, bakery-worthy treat at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. This maintains their chewy texture while preserving the fresh burst of raspberry and melty chocolate flavors.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to enjoy, thaw at room temperature or warm gently in the oven.
Reheating
For that freshly baked warmth, pop your cookie in the microwave for 10-15 seconds or heat in a 300°F oven for 5 minutes. Reheating brings the chocolate to a melty, irresistible state and revives the soft texture wonderfully.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can work, but because they release more juice, your dough might become wetter and trickier to handle. Frozen raspberries help maintain the dough’s texture better and provide the ideal melty bursts during baking.
What if I don’t have brown sugar?
You can substitute light brown sugar with an equal amount of granulated sugar mixed with a teaspoon of molasses for that rich flavor, but the cookies may lose a bit of their chewy texture.
Can I make this recipe vegan?
Yes! Replace the butter with a vegan margarine and use flax eggs or other egg substitutes. Keep in mind the texture may be slightly different, but the flavors will still shine.
How do I prevent the raspberries from making the cookies soggy?
Using frozen raspberries helps control moisture release, and folding them in gently just before baking also preserves texture. Make sure not to overmix once the berries are added to avoid turning the dough too wet.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts, pecans, or almonds add a wonderful crunch and nutty flavor that complement the raspberry and chocolate brilliantly.
Final Thoughts
This Raspberry Chocolate Chip Cookies Recipe truly brings something fresh and exciting to your cookie repertoire. It’s a guaranteed crowd-pleaser that combines the joy of juicy berries and rich chocolate in every chewyn bite. I can’t wait for you to give it a try and enjoy these little pockets of happiness as much as I do!
Print
Raspberry Chocolate Chip Cookies Recipe
- Total Time: 21 minutes
- Yield: 16 servings 1x
Description
Delight in these soft and chewy Raspberry Chocolate Chip Cookies, featuring the perfect blend of sweet chocolate chips and tangy frozen raspberries. With a buttery base enriched by brown and granulated sugars, these cookies offer a balanced sweetness and a burst of fruity freshness in every bite. Ideal for a quick bake session, these treats are guaranteed to please any dessert lover.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine Wet Ingredients: In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until fully combined. Then add the whole egg, egg yolk, and vanilla extract, mixing well to create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined and no streaks of flour remain, being careful not to overmix which could toughen the cookies. Fold in the chocolate chips to evenly distribute them.
- Fold in Raspberries: Carefully fold in the frozen raspberries, mixing gently until they are evenly spread throughout the dough. Note that the dough may become slightly wet due to the thawing fruit.
- Scoop and Bake: Use a 1-ounce cookie scoop to portion rounded balls of dough quickly, placing them 2 inches apart on the prepared baking sheet. Bake for approximately 11 minutes or until the edges turn golden brown and the centers puff up but remain slightly underdone.
- Cool and Serve: Remove the cookies from the oven and let them cool completely on the baking sheet before serving to allow set up and enhance texture.
Notes
- Use frozen raspberries instead of fresh to prevent the dough from becoming too wet before baking.
- Do not overmix the dough after adding flour to maintain tender cookies.
- Allow cookies to cool completely, as the centers firm up as they cool and prevent crumbling.
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
