Description
Delight in the perfect balance of tart raspberries and rich dark chocolate chunks with these Raspberry Chocolate Chunk Cookies. Soft, chewy, and bursting with flavor, these cookies are easy to make and ideal 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 the oven to 350°F and line a baking sheet with parchment paper. Set aside for later use.
- 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 for 2 to 3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and beat again until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand to avoid mashing the raspberries too much.
- Shape Cookies: Use a 2-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 minutes until the edges are set but the center remains 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.
Notes
- For best results, do not thaw raspberries before adding them to the dough to prevent excess moisture.
- You can substitute dark chocolate chunks with semi-sweet or milk chocolate chunks according to your sweetness preference.
- If you prefer crispier cookies, bake for the full 12 minutes; reduce to 10 minutes for softer cookies.
- Ensure butter is softened but not melted to achieve the desired cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
