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Raspberry Chocolate Chunk Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Raspberry Chocolate Chunk Cookies are a delightful blend of tart and sweet. Juicy raspberries and rich chocolate chunks are folded into a soft and chewy cookie base, creating a unique and indulgent treat. Perfect for special occasions or to elevate your everyday cookie game.

Ingredients

Units Scale

For the Cookies:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (135g) dark or semi-sweet chocolate chunks
  • 3/4 cup (90g) fresh raspberries (if using frozen, thaw and pat dry)

Instructions

  1. Preheat the Oven:
    Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Prepare the Dough:
    In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
  3. Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
  4. Fold in Additions:
    Gently fold in the chocolate chunks, followed by the raspberries. Be careful not to overmix to prevent the raspberries from breaking apart too much.
  5. Shape the Cookies:
    Scoop out 1.5-tablespoon portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake:
    Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
  7. Cool:
    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use fresh raspberries and pat them dry before folding into the dough.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Optional: Sprinkle a pinch of flaky sea salt on top before baking for a salty-sweet twist.

Find it online: https://recipe.ukfinda.com/raspberry-chocolate-chunk-cookies.htm