Description
Delight in these luscious Raspberry Chocolate Chip Cookies featuring a perfect balance of sweet bittersweet chocolate chunks and tart frozen raspberries. The raspberries are flash frozen to keep their shape and flavor, creating bursts of fruity freshness in every bite. Soft butter and two sugars ensure a tender, chewy texture, while a hint of vanilla adds depth. These cookies bake to golden perfection with slightly crisp edges and a soft center, ideal for a special treat or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Wet 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
Add-ins
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping
- ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping
Instructions
- Flash Freeze Raspberries: Spread fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened. This prevents them from breaking apart when mixed into the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line two large cookie sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, combine softened butter, packed light brown sugar, granulated sugar, and vanilla extract. Beat or cream together using a spatula until pale, smooth, and slightly fluffy. Then, mix in the egg until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the butter mixture and gently fold until combined. Avoid overmixing to keep the dough tender.
- Add Chocolate and Raspberries: Fold in the bittersweet chocolate chunks first, then gently fold in the flash frozen raspberries, being careful not to break them to avoid wetting the dough excessively and turning it blue.
- Shape and Add Toppings: Using a 1.5 oz cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks and broken frozen raspberries onto the top of each dough ball for extra flavor and visual appeal.
- Bake Cookies: Bake in the preheated oven for 14 minutes until cookies are golden brown around the edges but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely for best texture.
Notes
- Flash freezing the raspberries is essential to keep them intact and prevent the dough from becoming too wet and sticky.
- You can substitute bittersweet chocolate chunks with dark chocolate chips if preferred.
- For a softer cookie, do not overbake; remove them as soon as the edges are golden brown.
- To store, keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If fresh raspberries are not available, frozen can be used but ensure they are well-drained and patted dry before flash freezing again.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
