Description
Delight in these Raspberry Chocolate Chunk Cookies that combine rich dark chocolate chunks with juicy frozen raspberries for a perfect balance of sweet and tart. Soft, chewy, and bursting with flavor, these cookies are ideal for any occasion and easy to prepare using simple ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat the oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prevent cookies from sticking and to ensure even baking.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, approximately 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully combined, making sure to scrape down the sides and bottom of the bowl occasionally to ensure an even mix.
- Incorporate dry ingredients: On low speed, add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Fold in chocolate chunks and raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand, taking care not to mash the raspberries to maintain their shape and texture.
- Scoop cookies onto baking sheet: Using a 2-tablespoon cookie scoop, drop balls of dough about 2 inches apart onto the parchment-lined baking sheet to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving to allow flavors to set and texture to firm up.
Notes
- Using frozen raspberries keeps the berries intact better during mixing, but be gentle to avoid breaking them.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If you prefer, substitute dark chocolate chunks with chocolate chips or a mix of milk and dark chocolate.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a less sweet variation, reduce granulated sugar by 1/4 cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
