Raspberry Chocolate Chip Cookies
These raspberry chocolate chip cookies are loaded with juicy raspberries and melty chocolate chips. They're buttery and chewy with gooey centers and crisp edges. The raspberries add a delicious, tart and fruity element that you'll love!
Equipment
- 1 Cookie scoop 1.5oz
Ingredients
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ cup all purpose flour + 1 tablespoon reserved
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ½ cup frozen raspberries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
- Pour the melted butter into a large mixing bowl. Whisk in the brown sugar and white granulated sugar until the mixture is well combined.½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
- Add the egg, egg yolk, and vanilla. Whisk vigorously until well blended.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Add the flour, baking soda, and salt to the bowl. Fold the dry ingredients into the wet ingredients with a rubber spatula. Stop mixing when there are only a few dry streaks of flour left.1 ½ cup all purpose flour, ½ teaspoon baking soda, 1 teaspoon sea salt
- Add frozen raspberries and 1 tablespoon of flour to a separate small bowl. Gently toss the berries until they're coated with flour.½ cup frozen raspberries
- Fold the raspberries and chocolate chips into the cookie dough until just combined with no dry streaks of flour.1 cup semi-sweet chocolate chips
- Scoop cookie balls and place them onto the lined baking sheets with 2 inches between each.
- Bake each tray for 9-13 minutes. Do not overbake! The cookies are done when the edges appear set and light brown. The middles will be puffy and look slightly underbaked.
- Remove the cookie sheets from the oven. Let the cookies cool for 5 minutes on the pan, then transfer them to cool for 10 minutes on a wire rack. Enjoy the at room temperature.
Notes
Measure the ingredients with a kitchen scale for accuracy. If you don't have a scale, spoon flour into a measuring cup, fluff it up, and swipe off the excess.
Use room temperature eggs for a fully blended batter that will bake up evenly and have a uniform texture.
Don't overmix cookie dough. Fold in the flour until there are no dry streaks. Overmixing makes cookies tough.
Storage: Baked cookies can be stored in an airtight container at room temperature for 3-4 days.
Freezing: Let baked cookies come to room temperature and freeze in an airtight container or freezer bag for 3 months. Let thaw on the counter for 3 hours before enjoying.
To freeze cookie dough balls, scoop the dough onto the baking trays and freeze for 2 hours. Then transfer them to an airtight container or freezer bag. They'll keep for 3 months and can be baked straight from the freezer.
Nutrition
Serving: 1cookieCalories: 304kcalCarbohydrates: 42.6gProtein: 4gFat: 14gSaturated Fat: 8.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0gCholesterol: 51.2mgSodium: 256.7mgPotassium: 48.4mgFiber: 2.1gSugar: 27.5gVitamin A: 76.9IUVitamin C: 1.3mgCalcium: 17.5mgIron: 1mg
Tried this recipe?Let us know how it was!