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How to Make the Best Raspberry Chocolate Chip Cookies
These Raspberry Chocolate Chip Cookies are soft, chewy, and packed with fresh raspberries and gooey chocolate chips. They offer the perfect balance of sweet, tart, and rich flavors, making them a delightful treat for any occasion!
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
- ½ cup fresh raspberries gently patted dry
- 1 teaspoon cornstarch helps absorb moisture from raspberries
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Make the Dough
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the Add-Ins
- Toss the raspberries with cornstarch (to prevent excess moisture).
- Gently fold in the chocolate chips and raspberries, being careful not to crush the berries.
- Scoop and Bake
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm for melty chocolate goodness!
Notes
- Use Frozen Raspberries? Yes! Just do not thaw them before adding to the dough.
- Storage: Keep cookies in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
- Make it Extra Chewy: Substitute ½ cup bread flour for a chewier texture.
Nutrition
Calories: 180kcalCarbohydrates: 2gProtein: 24gFat: 9g