Description
These Raspberry Chocolate Chip Cookies are the perfect mix of chewy, gooey chocolate and tart, juicy raspberries. The combination of sweet and tangy flavors makes these cookies absolutely irresistible! Whether you’re making them for a special occasion or just a cozy treat, they’re guaranteed to impress.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
- Unsalted Butter (½ cup, softened) – Adds richness and chewiness.
- Granulated Sugar (½ cup) – For sweetness.
- Brown Sugar (½ cup, packed) – Keeps the cookies soft and chewy.
- Egg (1 large, room temperature) – Helps bind everything together.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- All-Purpose Flour (1 ¾ cups) – The base for the cookies.
- Baking Soda (½ tsp) – Helps the cookies rise.
- Salt (¼ tsp) – Balances the sweetness.
- Chocolate Chips (¾ cup, dark or semi-sweet) – Melts beautifully into the cookies.
- Fresh Raspberries (½ cup, gently chopped) – Adds a tart, fruity burst.
Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter & Sugars
In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients
Mix in the egg and vanilla extract until well combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined.
5. Fold in Chocolate & Raspberries
Gently fold in chocolate chips, then carefully stir in the chopped raspberries. Be gentle to avoid crushing them too much.
6. Scoop & Bake
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
7. Cool & Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Fresh Raspberries: Avoid frozen raspberries as they release too much moisture.
- Don’t Overmix: Stir gently to prevent breaking down the raspberries.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American