Description
There’s nothing better than a soft, chewy cookie—except one packed with juicy raspberries and melty chocolate chips! These Raspberry Chocolate Chip Cookies are the perfect balance of sweet and tart, with bursts of fresh raspberries and rich chocolate in every bite. They’re easy to make and guaranteed to impress!
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Ingredients
Scale
- 1 ¾ cups all-purpose flour: The base for soft, chewy cookies.
- ½ teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Enhances the flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture.
- ½ cup brown sugar: Gives a deep, caramel-like sweetness.
- ¼ cup granulated sugar: Adds crispness to the edges.
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: For extra flavor.
- ½ cup semi-sweet chocolate chips: Melty chocolate in every bite.
- ½ cup fresh raspberries, halved: Adds natural sweetness and tartness.
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until combined.
Step 2: Add the Mix-Ins
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and fresh raspberries, being careful not to crush the raspberries too much.
Step 3: Bake the Cookies
- Scoop about 1 ½ tablespoons of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Enjoy!
- Serve warm with a glass of milk or store for later!
Notes
✔ Use Fresh Raspberries – Frozen raspberries can make the dough too wet. If using frozen, don’t thaw them.
✔ Don’t Overmix – Gently fold in the raspberries to avoid them breaking apart.
✔ Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American