Description

Delight in these Raspberry Chocolate Chip Cookies, perfectly balancing sweet dark chocolate chunks with tart frozen raspberries in a soft, buttery cookie base. With a tender crumb and golden edges, these cookies bring a fruity twist to the classic chocolate chip favorite, ideal for any occasion.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Add-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt Butter: Melt the unsalted butter using a microwave or stovetop method and allow it to cool for about 10 minutes to avoid cooking the eggs when mixed later.
Mix Wet Ingredients: In a large bowl, combine the cooled melted butter with the brown and granulated sugars. Whisk vigorously for 2 minutes until a paste-like consistency forms. Add the egg and vanilla bean paste, stirring until all ingredients are fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt ensuring even distribution of leavening agents and salt.
Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over mixing to maintain tender cookies.
Fold in Add-ins: Gently fold the frozen raspberries and dark chocolate chunks into the dough, being careful not to crush the berries and to maintain pockets of raspberry streaks throughout.
Scoop Dough: Using a 2 oz ice cream scoop, portion the cookie dough into six equal balls and place them on a parchment-lined baking sheet, spaced to allow expansion.
Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the baking sheet halfway through to ensure even baking. Cookies should have golden brown edges and soft centers when done.
Reshape Cookies: Immediately after removing from the oven, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl in a circular motion to reshape and smooth the edges.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

Using frozen raspberries helps maintain their shape and prevents the batter from turning pink or watery.
Allow the melted butter to cool slightly to avoid cooking the egg when mixing.
Do not over mix the dough to keep cookies tender.
If you prefer larger batches, scale ingredients proportionally.
For a softer cookie, bake closer to 12 minutes; for slightly crisper edges, bake up to 13 minutes.
Vanilla bean paste provides a richer vanilla flavor, but pure vanilla extract can be used as a substitute.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry chocolate chip cookies, chocolate chip cookies, raspberry cookies, dessert cookies, baked cookies, chocolate chip dessert