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–+ servings
Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies: Chewy Perfection Awaits

Indulge in these Raspberry Chocolate Chip Cookies for a delightful blend of rich chocolate and juicy raspberries, offering chewy perfection.
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Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Can substitute margarine for dairy-free option.
  • 1/2 cup White Granulated Sugar Coconut sugar makes a good substitute.
  • 1/2 cup Light Brown Sugar Dark brown sugar can be swapped for richer flavor.
  • 1 large Egg Flaxseed meal mixed with water can be used for vegan option.
  • 2 teaspoons Vanilla Bean Paste Vanilla extract can also be used.
  • 1 3/4 cups All-Purpose Flour Almond or gluten-free flour blends can be used.
For the Leavening
  • 1/2 teaspoon Baking Soda Ensure freshness for best results.
  • 1/2 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Kosher Salt Table salt is a fine substitute.
For the Sweetness
  • 1 cup Dark Chocolate Chunks Milk chocolate or semi-sweet can be substituted.
  • 1 cup Frozen Raspberries Fresh raspberries may break apart in dough.

Equipment

  • Mixing Bowl
  • Spatula
  • whisk
  • Baking sheet
  • Ice Cream Scoop
  • microwave

Method
 

Step-by-Step Instructions
  1. Melt 1/2 cup of unsalted butter in a microwave-safe bowl or on the stove over low heat and let cool for 10 minutes.
  2. Combine cooled melted butter with 1/2 cup of granulated sugar and 1/2 cup of light brown sugar in a bowl and mix until thick paste forms.
  3. Add 1 large egg and 2 teaspoons of vanilla bean paste; blend until incorporated and smooth.
  4. In a separate bowl, whisk together 1 3/4 cups All-Purpose Flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in 1 cup of frozen raspberries and 1 cup of dark chocolate chunks until evenly distributed.
  7. Preheat oven to 350°F (175°C) and scoop cookie dough onto a parchment-lined baking sheet, placing six balls with space to spread.
  8. Bake for 12-13 minutes, checking halfway and rotating for even baking.
  9. Reshape cookies gently with a large round cutter while warm, then cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Always use frozen raspberries for better structure. Measure flour carefully to avoid dense cookies. Don't overbake to keep a chewy texture.

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