Raspberry Chocolate Chip Cookies Recipe
Introduction
These Raspberry Chocolate Chip Cookies combine the rich sweetness of chocolate with the fresh tartness of raspberries. Perfectly soft and chewy, they make an irresistible treat for any time of the day.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup chocolate chips
- 1 cup fresh raspberries
Instructions
- Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg until well combined. Gradually add the flour and mix until a soft dough forms.
- Step 2: Gently fold the chocolate chips and fresh raspberries into the dough, taking care not to break up the raspberries too much.
- Step 3: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and drop spoonfuls of dough onto it, spacing them about 2 inches apart.
- Step 4: Bake for 12–15 minutes or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen raspberries if fresh are not available, but thaw and drain them to avoid excess moisture in the dough.
- Try substituting dark chocolate chips for a richer flavor.
- For a nuttier twist, add chopped walnuts or pecans along with the chocolate chips and raspberries.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to one month. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid to prevent the dough from becoming too wet.
How do I prevent the raspberries from making the cookies soggy?
Gently fold the raspberries in at the end and avoid crushing them. Also, spacing the cookies properly on the baking sheet helps them bake evenly and reduces sogginess.
PrintRaspberry Chocolate Chip Cookies Recipe
Delight in these Raspberry Chocolate Chip Cookies that blend the rich, creamy taste of chocolate with the bright, tangy burst of fresh raspberries. These cookies offer a perfect balance of flavors and textures – soft, chewy, and studded with juicy fruit and sweet chocolate chips, making them a delicious treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-Ins
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture to form a soft dough.
- Incorporate Chocolate Chips and Raspberries: Gently fold in the semisweet chocolate chips and fresh raspberries, taking care not to crush the raspberries to maintain their juicy texture within the dough.
- Shape and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the cookies are set and lightly golden on the edges.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Handle the raspberries gently to prevent the juice from bleeding into the dough too much, which can affect texture.
- For a richer flavor, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute fresh raspberries with frozen ones if fresh are not available; thaw and drain excess moisture before use.
Keywords: raspberry cookies, chocolate chip cookies, fruit cookies, homemade cookies, soft cookies, dessert recipe
