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
Scale
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
