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Raspberry Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Raspberry Chocolate Chip Cookies featuring a perfect blend of semi-sweet chocolate and tangy freeze-dried raspberries, creating a soft, flavorful treat with a hint of fruity freshness. Ideal for dessert or an indulgent snack.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 1 cup freeze-dried raspberries (lightly crushed)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
  2. Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps create a tender cookie texture.
  3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the dough.
  5. Mix dry into wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough and toughening the cookies.
  6. Fold in chocolate chips and raspberries: Gently fold in the semi-sweet chocolate chips and lightly crushed freeze-dried raspberries, ensuring an even spread without crushing the berries too much.
  7. Scoop dough onto baking sheets: Using a tablespoon or cookie scoop, place rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft for the perfect chewy texture.
  9. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them carefully to a wire rack to cool completely before serving.

Notes

  • Use freeze-dried raspberries only; fresh or frozen berries will add unwanted moisture and can alter the texture of the cookies.
  • For a sweeter variation, swap semi-sweet chocolate chips with white chocolate chips.
  • Make sure not to overmix the dough once the dry ingredients are added to keep cookies tender.
  • Store cookies in an airtight container to maintain freshness for up to 5 days.

Find it online: https://slsrecipes.com/raspberry-chocolate-chip-cookies-recipe/