Dollop of Dough
Classic, chewy chocolate chip cookies with juicy raspberries.
These raspberry chocolate chip cookies are soft and loaded with tender raspberries and melty chocolate. The best part about this recipe is how easy it is to make. There's no chill time required!
Flour, baking soda, salt, butter, brown sugar, sugar, vanilla, egg, egg yolk, raspberries, chocolate chips.
Whisk the melted butter, brown sugar, and granulated sugar together until well combined. Then whisk in the egg, egg yolk, and vanilla.
Pour the flour, baking soda, and salt into the bowl. Gently fold the dry ingredients into the wet, scraping around the sides of the bowl and pulling through the center.
Add the frozen raspberries to a small mixing bowl with 1 tablespoon of flour. Toss the raspberries in the flour until they're well coated.
Add the flour-coated raspberries and chocolate chips to the cookie dough. Fold them in until no streaks of flour are left.
Scoop cookie dough balls on the lined baking sheets with a couple inches between each. Bake each tray for 9-13 minutes or until the edges of the cookies are light brown.
Let the cookies cool to room temperature and enjoy! Want to make this recipe? Check out the full instructions at:
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