Description
These Raspberry Chocolate Chunk Cookies combine the rich, creamy sweetness of dark chocolate chunks with the tart freshness of frozen raspberries, creating a delightful balance of flavors baked into a soft, chewy cookie. Perfect for a special treat or sharing with friends and family.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter with light brown sugar and granulated sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Continue beating until fully combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: On low speed, gradually add the all-purpose flour, baking soda, and salt until the dough just comes together, being careful not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries to maintain their texture and vibrant flavor.
- Shape and Bake Cookies: Use a 2-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden but the centers still appear soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect chewy texture.
Notes
- For best results, do not thaw frozen raspberries before adding to the dough to prevent excess moisture.
- If you prefer chunkier cookies, fold in the chocolate chunks and raspberries gently and minimally.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- You can substitute frozen raspberries with fresh raspberries, but add them gently to avoid breaking.
- Using salted butter is recommended, but if using unsalted butter, increase salt to 1/2 teaspoon.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
