Description

These Raspberry Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie, with bursts of juicy raspberries and rich, melty chocolate in every bite. The combination of sweet and tart flavors makes them an irresistible treat for any occasion!

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Ingredients

Scale

½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet or dark chocolate chips
½ cup fresh raspberries (or frozen, thawed & patted dry)

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Instructions

Step 1: Prepare the Dough

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat together butter, brown sugar, and granulated sugar until creamy.
Add the egg and vanilla extract, mixing until smooth.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 3: Fold in Chocolate & Raspberries

Gently fold in the chocolate chips.
Carefully fold in the raspberries, being careful not to overmix (to prevent the dough from turning pink).

Step 4: Bake the Cookies

Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Use Fresh or Frozen Raspberries – If using frozen, thaw and pat them dry to avoid excess moisture.
Chill the Dough – If the dough seems too soft, refrigerate for 30 minutes before baking.
Don’t Overmix – Stir the raspberries in gently to prevent crushing them.
Add White Chocolate – Swap half the chocolate chips for white chocolate for extra sweetness.

Prep Time: 10 minutes
Cook Time: 12 minutes
Cuisine: American