Description
Delight in these Raspberry Chocolate Chunk Cookies, combining rich dark chocolate chunks with the tart burst of frozen raspberries. Soft, chewy, and perfectly balanced, these homemade cookies are a delicious treat ideal for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly without sticking.
- Cream Butter and Sugars: In 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 becomes light and creamy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, scraping down the bowl’s sides and bottom as needed to ensure an even mixture.
- 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 overworking the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much to maintain their shape and freshness in the dough.
- Shape and Bake: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes until edges are golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- For best results, use frozen raspberries straight from the freezer to prevent too much moisture from seeping into the dough.
- Avoid overmixing once the flour is added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute dark chocolate chunks with semi-sweet or milk chocolate for a sweeter variation.
- For a dairy-free version, replace butter with a vegan butter alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
