Raspberry Chocolate Chip Cookies
These Raspberry Chocolate Chip Cookies are a delightful combination of tart raspberries and sweet chocolate chips, ideal for family baking. The cookies are chewy yet crispy, capturing the essence of joyful baking and connection through food.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips and fresh raspberries gently.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden and centers are set.
- Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature. Chill the dough for 30 minutes for better results. Store in airtight container for up to five days, or freeze for up to three months.