Description
Delight in these luscious Raspberry Chocolate Chip Cookies, combining the rich flavor of bittersweet chocolate chunks with the fresh tartness of flash-frozen raspberries. Soft, chewy, and studded with juicy berries, these cookies offer a perfect balance of sweetness and a hint of tang, ideal for any occasion or a satisfying treat.
Ingredients
Scale
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping
- ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping
Instructions
- Flash Freeze Raspberries: Place raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- Make Cookie Dough Base: In a large bowl, cream together softened butter, brown sugar, granulated sugar, and vanilla extract with a spatula until pale, smooth, and fluffy. Mix in the egg until well incorporated.
- Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Mix Dry and Wet Ingredients: Fold the dry ingredients into the butter mixture until evenly combined.
- Add Chocolate and Berries: Fold in chocolate chunks, then gently fold in flash-frozen raspberries without overmixing to prevent breaking the berries and making dough wet and sticky.
- Scoop Dough: Use a 1.5 oz cookie scoop to drop dough mounds onto prepared baking sheets, spacing at least 2 inches apart. Press extra chocolate chunks and broken frozen raspberries on top as desired.
- Bake Cookies: Bake for 14 minutes until edges are golden brown and centers are still slightly soft.
- Cool: Let cookies cool for 3 minutes on baking sheets, then transfer to wire racks to cool completely.
Notes
- Flash freezing the raspberries prevents them from breaking down and turning the dough wet and blue.
- Handle the dough gently when folding in berries to keep the texture intact.
- Use parchment paper for easy cookie removal and clean baking sheets.
- You can substitute bittersweet chocolate chunks with semisweet or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
