Description
Delight in these Raspberry Chocolate Chunk Cookies, combining the rich indulgence of dark chocolate with the fresh burst of ripe raspberries. Perfectly soft with golden edges, these cookies bring a delicious balance of sweet and tart in every bite, ideal for a cozy treat or sharing with friends.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (150g) dark chocolate chunks
- 3/4 cup (100g) fresh raspberries, washed and patted dry
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is light, fluffy, and creamy, which will help create tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is smooth and uniform in texture.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently just until a soft dough forms; avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Raspberries: Carefully fold in the dark chocolate chunks and fresh raspberries, taking care not to crush the raspberries too much to maintain their fresh texture and flavor.
- Portion Dough: Scoop the dough into 2-tablespoon-sized balls using a spoon or cookie scoop and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look a little underbaked, which ensures a soft, chewy texture once cooled.
- Cool Cookies: Allow the cookies to rest on the baking sheets for 5 minutes after baking, then transfer them to a wire rack to cool completely and set.
Notes
- Use fresh raspberries and pat them dry to avoid excess moisture in the cookie dough.
- Handle the dough gently when folding in raspberries to maintain their shape and avoid turning the dough pink.
- For chewier cookies, consider refrigerating the dough for 30 minutes before baking.
- Substitute dark chocolate chunks with chocolate chips if preferred.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry chocolate chunk cookies, dark chocolate cookies, fresh raspberry cookies, soft baked cookies, chocolate chunk dessert
