These chewy raspberry chocolate chip cookies are the perfect treat! They combine sweet chocolate with tangy raspberries for a yummy flavor explosion in every bite.
Who can resist a warm cookie fresh from the oven? I love munching on these with a glass of milk. They’re a great way to impress friends without all the fuss—easy and delicious!
Key Ingredients & Substitutions
Butter: Unsalted butter gives great control over saltiness. If you need a substitute, coconut oil or margarine can work, but the flavor may change a bit.
Granulated & Brown Sugar: Both sugars help keep cookies moist. If you prefer less sugar, try using a sugar alternative like coconut sugar or a half-and-half mix with stevia. Just remember to adjust amounts, as they can be sweeter!
Fresh Raspberries: Fresh is best for a juicy bite. If you can’t find them, frozen raspberries work too, but be careful as they can be mushier. You can also try blueberries for a different twist.
Chocolate Chips: Semi-sweet chocolate chunks add richness. Dark chocolate or even white chocolate can be great alternatives depending on your taste.
What’s the Best Way to Fold in Raspberries Without Making a Mess?
Gently folding in raspberries is important to keep them whole and prevent them from turning your dough pink! Here’s how:
- After mixing all flour ingredients, add chocolate chips first.
- Then, add fresh raspberries, and use a spatula to lift the dough gently over the raspberries.
- Be patient and fold just until combined. This way, you keep some raspberries intact and prevent tons of juice from mixing into the dough.
This technique ensures each cookie has pieces of delicious raspberry without turning your dough into mush. Enjoy baking!
How to Make Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 1/2 cups semi-sweet chocolate chunks or chips
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes for preparation and around 10-12 minutes for baking. You’ll need a little bit of time to cool them, so in total, allow about 30-40 minutes from start to finish. Perfect for a quick treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that heats up, line two baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and makes cleanup easier!
2. Cream the Butter and Sugars:
In a large bowl, combine your softened butter, granulated sugar, and brown sugar. Use a hand mixer or a spatula to mix everything together until it’s light and fluffy—this usually takes about 2-3 minutes.
3. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for that delicious flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together your flour, baking soda, and salt. This helps to evenly distribute the baking soda and prevents clumping.
5. Combine It All:
Gradually mix the dry ingredients into the butter and sugar mixture. Stir until just combined to keep your cookies soft and chewy—don’t overmix!
6. Fold in the Chocolate and Raspberries:
Now comes the fun part! Gently fold in the chocolate chunks and fresh raspberries. Try not to squish the raspberries too much, as you want to keep that lovely texture and avoid turning the dough pink!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough about 2 inches apart on your prepared baking sheets. Don’t worry about making them perfect; a bit of shape variance is charming!
8. Bake the Cookies:
Pop the trays in the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are lightly golden but the centers still look soft.
9. Cool Down:
Let the cookies cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. This will help them finish baking and set nicely.
10. Enjoy Your Cookies!
Now that your chewy raspberry chocolate chip cookies are ready, it’s time to dig in! Serve them warm for melty chocolatey goodness and a burst of raspberry flavor.
These cookies are not just a treat; they’re a delightful experience with the sweet and tart flavors coming together perfectly. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be aware that they can release more moisture when baked. Be sure to add them directly from the freezer to prevent excess juice from mixing into the dough, which can make the cookies soggy.
How Do I Know When the Cookies Are Done Baking?
Look for lightly golden edges and a soft center. Remember, they’ll continue to firm up while cooling on the baking sheet. If you want a softer cookie, take them out when they’re just starting to turn golden.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose contains xanthan gum, or add it separately according to package instructions for best results.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to layer them with parchment paper to prevent sticking!
