Description
Enjoy the delightful combination of sweet and tart with these Raspberry Chocolate Chip Cookies. Soft and chewy, they are packed with fresh raspberries and semi-sweet chocolate chips, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
- Mix in the eggs and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture in three parts, mixing on low speed until just combined.
- Gently fold in the chocolate chips using a spatula.
- Carefully fold in the raspberries, avoiding crushing them too much.
- Line a baking sheet with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Press a few extra chocolate chips and raspberries on top of each cookie if desired.
- Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Move the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Reheat in the microwave for 10-15 seconds if desired.
- Enjoy these cookies fresh or share them with friends and family!
Notes
- For best results, ensure your butter is softened to room temperature.
- If using frozen raspberries, make sure they are thawed and drained to prevent excess moisture in the dough.
- These cookies can be stored in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes