Description
These Delicious Raspberry and Chocolate Chip Cookies are the perfect blend of tangy raspberries and rich chocolate chips. The combination of soft, chewy centers with slightly crispy edges makes these cookies a delightful treat for any occasion. The raspberries add a burst of freshness that balances beautifully with the semi-sweet chocolate.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the mashed raspberries and chocolate chips. Be careful not to overmix to maintain the marbled effect of the raspberries.
- Shape the Cookies: Scoop about 1 1/2 tablespoons of dough for each cookie 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 golden but the centers still appear slightly soft. Avoid overbaking for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a lighter texture, be careful not to overmix the dough.
- You can substitute fresh raspberries with frozen raspberries, but be sure to thaw and drain them before mashing.
- If you prefer more chocolate, feel free to increase the amount of chocolate chips.
- These cookies can be stored in an airtight container for up to a week.
- Make sure the butter is softened to room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg