Raspberry Chocolate Chip Cookies
A delightful blend of sweet chocolate and tangy raspberries, these Raspberry Chocolate Chip Cookies are easy to make and perfect for any occasion. Each bite offers a comforting and nostalgic taste that is sure to please.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup raspberries (fresh or frozen)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs, mixing until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the fresh or frozen raspberries and chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Use room temperature butter and eggs for better mixing. Chill the dough for thicker cookies. Store in an airtight container for up to 3 days.