Description
Delight in these Raspberry Chocolate Chunk Cookies, a perfect balance of rich dark chocolate and tangy frozen raspberries baked into soft, chewy cookies. Easy to prepare with simple ingredients, these treats are ideal for any occasion.
Ingredients
Scale
Cookies
- 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
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 2-3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Beat again until fully combined, making sure to scrape down the sides and bottom of the bowl as needed for even mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the mixer on low speed, mixing just until combined.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand, being careful not to mash the raspberries to preserve their texture and vibrant flavor.
- Form and Bake Cookies: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 minutes until the edges are set and lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For softer cookies, avoid overbaking and remove cookies once edges are set but centers are still slightly soft.
- If using fresh raspberries, reduce quantity slightly to avoid excess moisture.
- To prevent raspberries from sinking, toss them lightly in flour before folding in.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute dark chocolate chunks with semi-sweet or milk chocolate for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
