Description
These Raspberry Chocolate Chunk Cookies are a delightful blend of rich dark chocolate and tart frozen raspberries, baked into soft, chewy cookies. The combination of sweet chocolate chunks and juicy raspberries creates a wonderful balance of flavors perfect for any dessert lover.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to use later.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Beat on medium speed until fully combined, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Add this mixture gradually to the wet ingredients and mix on low speed just until combined to avoid overmixing the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries with a spatula, taking care not to mash the raspberries to preserve their shape and texture throughout baking.
- Scoop Cookies: Using a 2-tablespoon cookie scoop, drop balls of the cookie dough onto the parchment-lined baking sheet. Space them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breakage.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet and keeps the berries intact during baking.
- For easier scooping, slightly chill the dough before portioning onto the baking sheet.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer, substitute dark chocolate chunks with chocolate chips or chunks of your favorite chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
