Raspberry Chocolate Chip Cookies Recipe
A delightful fusion of rich dark chocolate and tart raspberries wrapped in a soft, chewy cookie base. This recipe adds a fruity twist to the classic chocolate chip cookie, making it both fun and flavorful. Each bite offers a perfect balance of sweetness and tang, with the richness of bittersweet chocolate complementing the bright notes of raspberries.
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Servings: 14 cookies
Ingredients
- 1 large egg
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ⅓ cups 190g all-purpose flour
- 1 teaspoon 5ml pure vanilla extract
Instructions
- Begin by flash freezing the raspberries. Lay them out on a tray lined with parchment or waxed paper and freeze for 30 minutes, or until the berries are firm.
- Preheat your oven to 350°F (180°C). Line two large cookie sheets with parchment paper.
- Prepare the cookie dough by combining the softened butter, light brown sugar, granulated sugar, and vanilla extract in a large bowl. Use a spatula to cream the mixture until smooth, pale, and slightly fluffy. Beat in the egg until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution. Gradually fold this dry mixture into the butter mixture until just combined.
- Gently fold in the bittersweet chocolate chunks, followed by the frozen raspberries. Be cautious not to overmix to prevent the raspberries from breaking apart, which can cause the dough to become overly moist and discolor.
- Using a 1.5 oz cookie scoop, portion out the dough onto the prepared baking sheets, leaving at least 2 inches between each mound. If desired, press additional chocolate chunks and broken frozen raspberries onto the tops of the dough balls.
- Bake the cookies for 12-14 minutes, or until the edges are golden and the centers remain slightly soft. Allow the cookies to cool on the baking sheets for about 3 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, ensure the raspberries are properly flash frozen before folding them into the dough. This helps maintain their shape and prevents the dough from becoming too wet.