Description
These Delicious Raspberry and Chocolate Chip Cookies combine the tartness of fresh raspberries with the sweetness of semi-sweet chocolate chips for a chewy, flavorful treat baked to perfection. Soft, slightly golden edges and a marbled raspberry effect make these cookies irresistible for dessert or snack time.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with both granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly until just combined to incorporate moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring gently until just combined to avoid overdeveloping gluten and keep the cookies tender.
- Incorporate Raspberries and Chocolate Chips: Carefully fold in the lightly mashed fresh raspberries and semi-sweet chocolate chips, ensuring the raspberry pieces stay marbled within the dough without overmixing.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion about 1 1/2 tablespoons of dough per cookie and place them on prepared baking sheets, leaving about 2 inches of space between each to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, watching closely for golden edges while the centers remain slightly soft to achieve a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, enhancing their flavor and texture.
Notes
- Lightly mashing the raspberries helps create a beautiful marbled effect and prevents the dough from becoming too wet.
- Don’t overbake to keep the cookies soft and chewy; centers should look slightly underdone when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a dairy-free option, substitute butter with a vegan margarine or coconut oil.
