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Raspberry Chocolate Chip Cookies
Thick, soft and chewy chocolate chip cookies with raspberries baked right in! This recipe shows off the wonderful combination of dark chocolate and raspberries in a brown sugar cookie. Think of it as a really fun and fruity twist on the classic chocolate chip cookie!
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks 70% cocoa solids (I like this one) plus extra for topping
- ½ cup 60g flash frozen fresh raspberries (*see NOTE below in the instructions) plus 30g extra for topping
Instructions
- *First we will flash freeze the berries. Place the raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until hardened.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Make the cookie dough. Combine very soft butter, brown sugar, granulated sugar and vanilla extract in a large bowl and beat or “cream” together with a spatula until pale, smooth and a bit fluffy. Mix in egg until evenly incorporated.
- Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in until evenly combined. Add chocolate chunks and fold them in, then add frozen berries and fold them in gently. Do not over mix at this point or the berries will break up too much and make the dough wet and sticky. The juices that leak out of the berries will also cause the dough to turn blue, so have a light hand at this point.
- Use a 1.5 oz cookie scoop to scoop up mounds of dough and release them onto you prepared baking sheets spreading them at least 2 inches apart. Press a few extra chocolate chunks on top if desired. Break up a few more frozen raspberries and press them into the dough balls.
- Bake for 12-14 minutes until golden brown around the edges and still slightly soft in the middle. Let cookies cool for 3 minutes on the baking sheets and then transfer to a wire rack to finish cooling.
