Description
These delicious Raspberry and Chocolate Chip Cookies combine the sweetness of semi-sweet chocolate chips with the fresh tartness of raspberries, creating a chewy and flavorful treat perfect for any occasion. Softened butter and both granulated and brown sugars give these cookies a light, fluffy texture with a delightful marbled raspberry effect.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) fresh raspberries, lightly mashed
Add-ins
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture turns light and fluffy, ensuring a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the lightly mashed raspberries and semi-sweet chocolate chips, taking care not to overmix. This delicate folding preserves the marbled effect of the raspberries in the cookie dough.
- Shape the Cookies: Scoop approximately 1 1/2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes until the edges are golden brown but the centers still look slightly soft, which ensures a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh raspberries that are lightly mashed to maintain moisture balance without making the dough too wet.
- Do not overmix the dough after adding raspberries to preserve the marbling and texture.
- Spacing cookies about 2 inches apart prevents them from sticking together as they spread during baking.
- For extra flavor, chill the dough for 30 minutes before baking if time allows.
- Store baked cookies in an airtight container to keep them fresh for up to 3 days.
