Raspberry Chocolate Chip Cookies
Soft, chewy raspberry chocolate chip cookies made with juicy berries and melty chocolate. The perfect fruity twist on a classic treat.
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips semi-sweet or dark
- 1/2 cup raspberries fresh or freeze-dried
Instructions
- Cream butter, brown sugar, and white sugar until light and fluffy.
- Add egg and vanilla extract, then mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture to form dough.
- Gently fold in chocolate chips and raspberries.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop dough balls onto the sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.
Notes
Use freeze-dried raspberries for neater cookies with a tangy kick.
Swap in white chocolate chips for a sweeter twist.
Dough balls can be frozen for up to 3 months and baked directly from frozen.