Description
Delight in these luscious Raspberry Chocolate Chunk Cookies, featuring a perfect balance of sweet dark chocolate chunks and tart frozen raspberries folded into a buttery, soft cookie dough. Baked to golden perfection, these cookies offer a unique combination of fruity freshness and rich chocolate indulgence, perfect for any occasion.
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 the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies bake evenly and don’t stick.
- 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 is light, fluffy, and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugars. Continue to beat until the ingredients are fully incorporated, scraping down the sides and bottom of the bowl as needed for even mixing.
- Combine the Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir on low speed until just combined, taking care not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries into the cookie dough, being careful to avoid mashing the raspberries to maintain bursts of fruity flavor.
- Scoop 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 to 12 minutes until the edges are golden and the centers look just set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring a perfect texture.
Notes
- For best results, use cold-frozen raspberries to prevent too much juice from bleeding into the dough.
- You can substitute the dark chocolate chunks with semi-sweet or milk chocolate based on preference.
- Handle the dough gently when mixing in raspberries to keep their shape and texture intact.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep cookies soft, place a slice of bread in the container with them to retain moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
