Description
Soft baked Raspberry Chocolate Chip Cookies bursting with tart raspberries and melty chocolate chips for the perfect sweet tart blend.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries, chopped
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until combined.
- Gently fold in chopped raspberries and chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes until edges are lightly golden.
- Cool on baking sheets briefly, then transfer to a wire rack to cool completely.
Notes
- Sprinkle sea salt on top before baking for added flavor contrast.
- Fold raspberries gently to prevent excess juice release.
- Use dark chocolate chips for a deeper chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg