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
- Preheat the Oven:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. - 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. - 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. - 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. - 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. - 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. - 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.