Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect blend of bittersweet chocolate chunks and flash-frozen fresh raspberries. Soft, moist, and bursting with fruity flavor, these cookies strike a balance between sweet and tangy with a tender, chewy texture.
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 the Raspberries: Place the fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until they are hardened. This step prevents the berries from bursting and turning the dough wet during mixing and baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough Base: In a large bowl, combine the very soft unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Beat or cream together using a spatula until the mixture is pale, smooth, and a bit fluffy. Add the egg and mix until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the butter mixture until just combined. Avoid overmixing to keep the dough tender.
- Add Chocolate and Raspberries: Gently fold in the bittersweet chocolate chunks. Then fold in the flash-frozen raspberries with care to avoid breaking them up and turning the dough wet and blue-tinged. Use a light hand for best results.
- Shape and Prepare Cookies for Baking: Using a 1.5 oz cookie scoop, form mounds of dough and place them on the prepared baking sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks and some broken frozen raspberries on top of each dough ball for a pretty finish.
- Bake the Cookies: Bake in the preheated oven for 14 minutes, or until the edges are golden brown and the centers remain slightly soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while warm.
Notes
- Flash freezing the raspberries helps maintain their shape and prevents the dough from becoming too wet.
- Use very soft butter for easier creaming and better texture.
- If you don’t have bittersweet chocolate chunks, chopped dark chocolate can be substituted.
- Ensure not to overmix once adding raspberries to avoid color bleeding and dough becoming sticky.
- Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
