Raspberry Chocolate Chip Cookies
These Raspberry Chocolate Chip Cookies are soft, chewy, and bursting with fresh raspberries and melty chocolate chips. The juicy berries add a tart, fruity twist that pairs perfectly with the richness of the chocolate, making these cookies an irresistible treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups semisweet chocolate chips (or chunks)
- 1 cup fresh raspberries (pat dry with paper towels before use)
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt.
- Cream butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
- Combine: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in mix-ins: Gently fold in chocolate chips and raspberries (be careful not to mash the berries too much).
- Scoop & bake: Drop spoonfuls of dough (about 2 tbsp each) onto baking sheets, leaving space between. Bake 10–12 minutes, until edges are golden but centers still soft.
- Cool: Let cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
- Use fresh, not frozen raspberries to avoid excess moisture.
- For extra gooey cookies, chill dough 30 minutes before baking.
- Try white chocolate chips for a sweeter flavor combo.
- Store in an airtight container for up to 3 days.
Find it online: https://yumfamilyrecipes.com/raspberry-chocolate-chip-cookies/
