These raspberry and chocolate chip cookies are a sweet treat that perfectly combines tartness and sweetness in every bite. Soft, chewy, and loaded with chocolate chips, they are irresistible!
Honestly, who can resist the mix of juicy raspberries and melty chocolate? I always feel like a cookie magician when I pull these fresh from the oven, and they disappear quickly! 😂
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives cookies that nice, chewy texture. If you’re out, you can use margarine or even coconut oil. I love using butter for the flavor!
Sugars: Using both granulated and brown sugar creates a balance between crispiness and chewiness. You can replace brown sugar with coconut sugar for a different flavor, but the texture may slightly change.
Raspberries: Fresh raspberries are ideal for their juicy burst, but if you can’t find them, frozen raspberries work too. Just make sure to thaw and drain them well to avoid excess moisture in the dough.
Semisweet Chocolate Chips: You can use dark chocolate or milk chocolate chips if you prefer. Personally, I love mixing in a bit of white chocolate for an extra twist!
How Do I Prevent My Raspberries from Breaking Up in the Dough?
Raspberries can be delicate, and you want to keep them mostly whole in your cookies for that lovely burst of flavor. Here’s how to handle them properly:
- Wash the raspberries gently under cold water and pat them dry with a paper towel.
- When mixing them into the dough, use a spatula and fold them in slowly. Avoid vigorous stirring.
- It’s also a good idea to add the raspberries towards the end of the mixing process to reduce the chance of breaking.
By treating the raspberries gently, you’ll have beautiful bursts of fruit in your cookies that everyone will love!
Raspberry And Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Finishing Touch:
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 10 minutes for baking, not including cooling time. You’ll have warm, delicious cookies ready to enjoy in about 30 minutes. Perfect for an afternoon treat or dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, grab some baking sheets and line them with parchment paper or silicone baking mats—this helps prevent sticking and makes cleanup easy!
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to whisk until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to add that lovely flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the dry ingredients are well combined and helps with even mixing.
5. Combine Everything:
Gradually blend the dry ingredients into the butter mixture using a spatula until just combined. You don’t want to overmix, which can make the cookies tough!
6. Add the Chocolate and Raspberries:
Gently fold in the chocolate chips and fresh raspberries, being careful not to break them up too much. This is where your cookies get that delightful burst of flavor!
7. Shape the Cookies:
Using a tablespoon, drop rounded dollops of cookie dough onto the prepared baking sheets, ensuring they’re spaced about 2 inches apart for spreading during baking.
8. Sprinkle Some Sea Salt:
For an extra touch of flavor, sprinkle the tops of the cookies lightly with flaky sea salt — it really enhances the sweetness!
9. Bake the Cookies:
Pop the sheets in the preheated oven and bake for 9-11 minutes. Keep an eye on them—the edges should be golden while the centers remain soft and slightly underbaked.
10. Cool and Serve:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. They’re perfect served warm with a glass of cold milk or your favorite tea!
Enjoy these mouthwatering raspberry and chocolate chip cookies! They’re bound to become a favorite in your home! 🍪❤️
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well to remove excess moisture before gently folding them into the dough. This will help prevent the cookies from getting soggy.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze the cookies for up to 3 months. Just place them in a freezer bag, separating layers with parchment paper!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum, or add a teaspoon of it to help with texture.
How Can I Make These Cookies Chewier?
If you prefer chewier cookies, try reducing the baking time slightly or adding an additional egg yolk to the dough. This will help ensure they stay soft and moist!
