Description
Delight in these Raspberry Chocolate Chunk Cookies, featuring a perfect blend of sweet dark chocolate chunks and tart frozen raspberries in each soft, buttery bite. These cookies are incredibly easy to make and perfect for any occasion or a cozy treat.
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 Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- 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 and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, beating again until fully combined. Make sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients and mix on low speed until just combined, avoiding overmixing.
- Fold in Add-ins: Gently stir in the dark chocolate chunks and frozen raspberries by hand to prevent the raspberries from mashing and to distribute the chocolate evenly.
- Shape Cookies: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 minutes until the edges are slightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use frozen raspberries directly from the freezer to prevent them from bleeding too much into the cookie dough.
- If fresh raspberries are used, gently pat them dry to reduce moisture content.
- For a different flavor profile, substitute dark chocolate chunks with milk or white chocolate chunks.
- Ensure butter is softened, not melted, for the best cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
