Description
These Chocolate Raspberry Cookies are the perfect mix of gooey chocolate chunks and juicy raspberries, baked into soft, chewy cookies with crispy edges. A dreamy combo of sweet and tart in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup fresh raspberries
- 1 1/4 cups semisweet chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Gently fold in the chocolate chunks and fresh raspberries using a spatula.
- Scoop dough into balls and place them on the prepared baking sheet.
- Bake for 10–12 minutes or until edges are golden and centers are just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a cookie scoop for evenly sized cookies.
- Do not overmix the dough once the flour is added to keep cookies soft.
- Frozen raspberries can be used directly without thawing.
- For extra flavor, sprinkle sea salt on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate raspberry cookies, raspberry dessert, easy cookies, chewy cookies, fruit cookies