Description
Delight in these decadent Chocolate Chip Raspberry Cookies, combining the rich sweetness of semi-sweet chocolate chips with the tart burst of raspberries. Soft and chewy with a golden edge, these cookies are perfect for any occasion and yield 24 delicious treats in just 34 minutes.
Ingredients
Dry Ingredients
- 2 2/3 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (melted)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp Vanilla bean paste
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
Add-ins
- 1 cup Semi-sweet chocolate chips (plus extra for topping)
- 3/4 cup Frozen raspberries
Instructions
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. Pull out the frozen raspberries so they begin to lightly thaw.
- Mix wet ingredients: In a large bowl, whisk together the melted unsalted butter, light brown sugar, granulated sugar, vanilla bean paste, one large egg, and one egg yolk until the mixture is smooth and well combined.
- Incorporate raspberries and dry ingredients: Using your fingers, gently crumble the frozen raspberries into small pieces to make approximately 3/4 cup. Add the raspberry crumbles and the dry ingredients into the wet mixture. Use a rubber spatula to fold and mix until just combined, being careful not to overmix.
- Add chocolate chips: Stir in 1 cup of semi-sweet chocolate chips, mixing until evenly distributed throughout the dough.
- Preheat oven and prepare baking sheets: Set your oven to preheat at 350°F (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes; this helps control spreading during baking.
- Scoop dough and add toppings: Using a large cookie scoop, portion the dough into balls and place six on each cookie sheet, spacing them evenly. Top each dough ball with 5 to 7 additional chocolate chips for extra chocolatey goodness.
- Bake the cookies: Bake for 14 to 16 minutes, or until the cookie edges are lightly golden but the centers remain soft.
- Cool the cookies: Remove the cookie sheets from the oven and let the cookies sit on the hot pans for 10 minutes to set. Then transfer the cookies to a cooling rack to cool completely.
Notes
- Using room temperature eggs helps the dough mix evenly and improves texture.
- Allowing the dough to rest before baking helps prevent excessive spreading.
- Crumbled raspberries add bursts of tartness while keeping the cookies moist and tender.
- You can substitute the frozen raspberries with fresh if desired; just be mindful they may add more moisture.
- For chewier cookies, slightly underbake by reducing baking time by 1–2 minutes.
