Description
Delight in the perfect balance of sweet and tart with these Raspberry Chocolate Chunk Cookies. Soft, buttery cookie dough studded with rich dark chocolate chunks and bursts of fresh frozen raspberries makes for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 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
- 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: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- 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 until the mixture becomes light, fluffy, and creamy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract. Beat well until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure an even mixture.
- Mix Dry Ingredients: In a separate bowl or measured together, add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed just until combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold the dark chocolate chunks and frozen raspberries into the cookie dough, taking care not to crush the raspberries too much to preserve their shape and flavor.
- Form Cookies: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.
Notes
- For best results, keep the raspberries frozen until ready to fold into the dough to prevent them from bleeding too much color.
- You can substitute dark chocolate chunks with semi-sweet or milk chocolate as per your preference.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading and improve texture.
- Use parchment paper or silicone baking mats to prevent sticking and ensure 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: 15 g
- Sodium: 110 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: 30 mg
