Description
Delightfully soft and chewy Raspberry Chocolate Chunk Cookies combine the rich depth of dark chocolate chunks with the bright tartness of frozen raspberries. These homemade cookies are perfect for a sweet treat or sharing with friends and family, offering a perfect balance of fruity and chocolaty flavors baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter softened (227g)
- 3/4 cup light brown sugar packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Continue beating until fully combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed until just combined to avoid overmixing.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and frozen raspberries with a spatula, taking care not to mash the raspberries and to evenly distribute the add-ins throughout the dough.
- Portion and Bake: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use frozen raspberries instead of fresh to prevent too much moisture in the dough.
- Do not overmix the batter once the flour is added to keep the cookies tender.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
