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Chewy Raspberry Chocolate Chip Cookies

Delightful cookies featuring a chewy texture and a perfect balance of sweet chocolate and tart raspberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs Beaten in one at a time.
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips Can substitute with dark chocolate.
  • 1 cup fresh raspberries Use fresh for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture, being careful not to overmix.
  5. Gently fold in the semi-sweet chocolate chips and fresh raspberries, taking care not to crush the raspberries too much.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
Baking
  1. Bake in the preheated oven for 10-12 minutes, until the edges are golden brown while the centers look slightly underbaked.
  2. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. For freezing, wrap each cookie individually and place in a freezer-safe bag for up to 3 months.