Description
Delight in these Raspberry Chocolate Chunk Cookies, a perfect balance of sweet dark chocolate and tart raspberries folded into a buttery, soft cookie. Baked to golden perfection, these cookies are ideal for any occasion, offering a burst of fruity flavor and rich chocolate in every bite.
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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture becomes light and creamy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture. Beat again until fully combined, making sure to scrape down the sides and bottom of the bowl for even mixing.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to crush the raspberries to maintain their shape and freshness in the cookies.
- Portion Dough: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring even cooling.
Notes
- Keep the raspberries frozen until just before folding into the dough to prevent excess moisture in the batter.
- For a chewier texture, slightly underbake the cookies by a minute or two.
- The dough can be refrigerated for up to 24 hours before baking to enhance flavor and prevent spreading.
- Substitute salted butter with unsalted butter and add a pinch more salt if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
