Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted and cooled); 1/3 cup white granulated sugar; 3/4 cup light brown sugar; 1 large egg (room temperature); 1 tsp vanilla bean paste; 1 1/3 cup all-purpose flour (spooned and leveled); 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1 cup dark chocolate chunks; 1/2 cup frozen raspberries

Ingredients

1/2 cup unsalted butter (melted and cooled)

1/3 cup white granulated sugar

3/4 cup light brown sugar

1 large egg (room temperature)

1 tsp vanilla bean paste

1 1/3 cup all-purpose flour (spooned and leveled)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 cup dark chocolate chunks

1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove. Allow it to cool slightly, about 10 minutes.

Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk for 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste, stirring until fully incorporated.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

Step 4: Gently fold in the frozen raspberries and chocolate chunks, ensuring the raspberries create streaks throughout the dough without breaking them up too much.

Step 5: Use a 2-ounce ice cream scoop to portion the cookie dough. Place six dough balls onto a parchment-lined baking sheet.

Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through. Look for golden brown edges and slightly soft centers.

Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries instead of fresh to maintain shape and prevent excess moisture in the dough.

For added texture, sprinkle a pinch of coarse sea salt over the cookies before baking.

If you prefer, substitute dark chocolate chunks with milk or white chocolate for a different flavor profile.

To keep raspberries from bleeding too much, fold them in gently at the last step before scooping the dough.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may release more juice into the dough, making it wetter and potentially altering the cookie texture. Frozen raspberries are recommended to keep the dough firm and maintain streaks of berry flavor.

Why do I need to swirl the cookie cutter after baking?

Swirling a cookie cutter over warm cookies reshapes them into a neat, round shape and slightly compresses the edges, giving a professional appearance and a uniform size.