Description
Delight in these Raspberry Chocolate Chunk Cookies, a perfect blend of sweet, tart raspberries and rich dark chocolate chunks nestled in a soft, buttery cookie base. These cookies offer a tender texture with bursts of fruity freshness and chocolatey indulgence, ideal for any occasion or a comforting treat.
Ingredients
Scale
Butter and Sugars
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
Wet Ingredients
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and creamy, about 2 to 3 minutes. This step ensures tenderness and sugar incorporation.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until just combined, scraping down the sides and bottom of the bowl as needed to fully incorporate all ingredients.
- Combine Dry Ingredients: On low speed, add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until everything is just combined; overmixing can toughen the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand, taking care not to mash the raspberries to maintain their shape and freshness within the dough.
- Shape 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 room for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving to preserve their texture.
Notes
- For best results, do not thaw the frozen raspberries before adding; this helps minimize moisture and sogginess in the cookies.
- If you prefer a sweeter or milkier chocolate flavor, swap dark chocolate chunks with milk chocolate chunks.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To prevent the raspberries from staining your hands or kitchen, handle the dough gently and wash utensils promptly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
