Description
Raspberry Chocolate Chunk Cookies are a delightful twist on the classic chocolate chip cookie, combining the rich flavors of dark chocolate with the sweet-tart burst of raspberries. This recipe yields soft, chewy cookies with slightly crisp edges, making them an irresistible treat for any occasion.
Ingredients
Units
Scale
- 1 cup (227g) salted butter, softened
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) dark chocolate chunks
- 1 1/2 cups (210g) frozen raspberries
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine 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, mixing until just combined.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and frozen raspberries, being careful not to overmix to prevent the raspberries from breaking apart.
- Shape Cookies: Using a 2-tablespoon cookie scoop or a spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and set.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Butter: Using salted butter adds a subtle depth to the flavor, but if you prefer unsalted butter, simply increase the added salt to ½ teaspoon.
- Raspberries: Frozen raspberries are recommended as they hold their shape better during mixing and baking. There’s no need to thaw them before adding to the dough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.