Raspberry Chocolate Chip Cookies
Indulge in the perfect fusion of tart and sweet with these irresistible Raspberry Chocolate Chip Cookies! This recipe combines the richness of semi-sweet chocolate chips with the vibrant burst of fresh raspberries, creating a dessert that's as visually stunning as it is delicious. With a soft, buttery base and bright pops of fruity goodness, these cookies strike the perfect balance between classic and innovative. Simple to make in just 15 minutes of prep time, these treats come together with pantry staples like all-purpose flour and brown sugar, plus the addition of fresh raspberries for that juicy twist. Great for parties, afternoon snacks, or anytime indulgence, these cookies are sure to disappear fast. Bake up a batch today for a truly unforgettable flavor experience!
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Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups brown sugar, packed
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1.25 cups semi-sweet chocolate chips
- 1 cups fresh raspberries
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
Using a stand mixer or handheld electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until creamy and smooth, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture and continue to beat until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.
Step 6
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7
Carefully fold in the fresh raspberries, being cautious not to crush them too much. The dough will be a bit softer due to the raspberries.
Step 8
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft; this is okay as they will firm up while cooling.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy your Raspberry Chocolate Chip Cookies. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving size | (1061.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4239.6 |
| Total Fat 208.6g | 0% |
| Saturated Fat 128.5g | 0% |
| Cholesterol 573.5mg | 0% |
| Sodium 1363.0mg | 0% |
| Total Carbohydrate 587.7g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 365.3g | |
| Protein 48.4g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 253.6mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 751.3mg | 0% |
Source of Calories