Raspberry Chocolate Chunk Cookies Recipe
Delight in these delicious Raspberry Chocolate Chunk Cookies, combining the rich taste of dark chocolate chunks with the sweet, tangy burst of frozen raspberries. Soft, chewy, and packed with flavor, these cookies are perfect for any occasion and easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
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Butter and Sugars
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- 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 is light and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture. Beat again until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients while mixing on low speed until just incorporated.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries with a spatula, taking care not to mash the raspberries too much to keep their texture intact.
- Scoop and Bake: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.
Notes
- Use frozen raspberries directly from the freezer to prevent excess moisture in the dough.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- For evenly sized cookies, use a cookie scoop for portioning.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute dark chocolate chunks with semi-sweet chocolate if preferred.
