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Raspberry Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 58 reviews

Delightful homemade Raspberry Chocolate Chip Cookies featuring a perfect balance of sweet chocolate chunks and tart frozen raspberries baked into soft-centered, golden-edged cookies. These cookies combine melted butter, brown and granulated sugar, and a hint of vanilla for a rich, luscious flavor that’s perfect for any dessert or snack.

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

  1. Melt the Butter: Melt the butter either in the microwave or on the stove, then let it cool slightly for about 10 minutes to avoid cooking the eggs in the next step.
  2. Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for 2 minutes until the mixture transforms into a smooth, paste-like consistency. Then add the egg and vanilla bean paste, stirring until thoroughly incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
  4. Form Dough: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix to keep the cookies tender.
  5. Add Raspberry and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, aiming to keep streaks of raspberry visible throughout the dough without overmixing.
  6. Scoop Dough: Use a 2-ounce ice cream scoop to portion six cookie dough balls onto a baking sheet lined with parchment paper, spacing them adequately for spreading.
  7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through to ensure even browning. The cookies should have golden brown edges and slightly soft centers.
  8. Reshape Cookies: Immediately after removing from the oven, use a round cookie cutter slightly larger than each cookie to gently swirl and reshape each warm cookie, maintaining a perfect round form.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes for stability, then transfer them to a wire rack to cool completely before serving.

Notes

  • Allow the melted butter to cool before mixing with eggs to prevent curdling or cooking the eggs prematurely.
  • Handle the frozen raspberries gently to keep their shape and avoid turning the dough pink.
  • Using a cookie cutter right after baking helps achieve uniform, professional-looking cookies.
  • Do not overmix the dough to maintain a tender, soft texture in the cookies.
  • The recipe yields 6 large cookies, but dough can be divided into smaller portions for more cookies.

Keywords: raspberry chocolate chip cookies, homemade cookies, chocolate chip cookies with raspberries, soft cookies, dessert, snack, baking

Find it online: https://cheframi.com/raspberry-chocolate-chip-cookies-recipe/