Description
Delight in these Raspberry Chocolate Chunk Cookies, featuring a perfect balance of sweet dark chocolate chunks and juicy frozen raspberries folded into a buttery, tender dough. These cookies offer a delightful burst of fruity freshness paired with rich chocolate, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 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
- 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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened salted butter, light brown sugar, and granulated sugar on medium speed for about 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add this dry mixture to the wet ingredients and mix on low speed just until combined, being careful not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries using a spatula, taking care to not mash the raspberries to preserve their fresh fruity texture.
- Shape Cookies and Bake: Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 12 minutes until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- Use frozen raspberries directly from the freezer to minimize juice leakage during baking.
- Be gentle when folding in the raspberries to maintain their shape and avoid turning the dough purple.
- You can substitute dark chocolate chunks with semi-sweet or milk chocolate chunks if preferred.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 3 days; refrigerate for longer storage.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
