Raspberry Chocolate Chip Cookies Recipe

Introduction

These Raspberry Chocolate Chip Cookies combine rich dark chocolate with bursts of tart raspberries for a deliciously unique treat. Soft and slightly chewy, they are perfect for any occasion where you want a sweet and fruity twist on a classic cookie.

Ingredients

• 1/2 cup unsalted butter (melted and cooled)
• 1/3 cup white granulated sugar
• 3/4 cup light brown sugar
• 1 large egg (room temperature)
• 1 tsp vanilla bean paste
• 1 1/3 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup dark chocolate chunks
• 1/2 cup frozen raspberries

Instructions

1. Step 1: Melt the butter in the microwave or on the stove, then let it cool for about 10 minutes.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until it forms a paste-like consistency. Add the egg and vanilla bean paste, stirring to combine completely.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing.
4. Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, trying not to break up the raspberries. The dough should show streaks of raspberries throughout.
5. Step 5: Using a 2 oz ice cream scoop, portion out 6 cookie dough balls and place them on a parchment-lined baking sheet.
6. Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the baking sheet halfway through. The edges should be golden brown while the centers remain slightly soft.
7. Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookies over each warm cookie and gently swirl it in a circular motion to reshape.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen raspberries to keep them from bleeding too much into the dough during mixing.
• Swap dark chocolate chunks with milk or white chocolate for a sweeter variation.
• For extra flavor, sprinkle a tiny pinch of flaky sea salt on each cookie before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm briefly in a low oven or microwave to soften the centers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used but may release more juice, which can make the dough wetter and affect the cookie texture. Using frozen raspberries helps keep the dough more stable.

What can I substitute for vanilla bean paste?

You can substitute an equal amount of vanilla extract if you don’t have vanilla bean paste. It will still add great flavor to the cookies.