Description
These Raspberry Chocolate Chunk Cookies are the perfect balance of sweet and tart, with the rich flavor of melted chocolate chunks and the vibrant burst of fresh raspberries. They’re soft, chewy, and packed with flavor—a delightful treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups dark chocolate chunks (or semisweet chocolate)
- 1 cup fresh raspberries (gently mashed or whole)
- 1/2 cup rolled oats (optional for added texture)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes) using an electric mixer. - Add Eggs and Vanilla:
Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until well combined. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Add Chocolate and Raspberries:
Gently fold in the chocolate chunks and raspberries. Be careful not to overmix, as raspberries are delicate and can break apart. If you’re using oats, fold them in at this stage. - Form the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets. Leave some space between each cookie, as they will spread slightly during baking. - Bake the Cookies:
Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft. Be careful not to overbake, as they will continue to cook slightly on the baking sheet after being removed from the oven. - Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- If you don’t have fresh raspberries, you can substitute with frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.
- For a richer flavor, you can add a pinch of sea salt on top of the cookies right before baking.
- If you prefer a chewier texture, you can chill the dough in the fridge for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (based on 24 cookies)
- Calories: 190
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg