Description
Delight in these Raspberry Chocolate Chunk Cookies, perfect for those who love a blend of tart raspberries and rich dark chocolate in a soft, buttery cookie. Easy to prepare and baked to golden perfection, these cookies offer a scrumptious treat for any occasion.
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: Begin by preheating your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 2 to 3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, beating again until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
- Mix Dry Ingredients: On low speed, add the all-purpose flour, baking soda, and salt to the wet mixture and mix until just combined, being careful not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to crush the raspberries too much to maintain their texture and juiciness.
- Scoop Dough: Use a 2-tablespoon cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the cookies are set and slightly golden around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them to firm up and avoid breaking.
Notes
- For best results, do not thaw the frozen raspberries before baking to prevent excess moisture in the dough.
- You can substitute dark chocolate chunks with semi-sweet or milk chocolate based on preference.
- If you prefer smaller cookies, use a 1-tablespoon cookie scoop and reduce baking time to about 10 minutes.
- Ensure butter is softened to room temperature to achieve a smooth creaming process.
- Storing cookies in an airtight container will keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 85 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: 30 mg
