Raspberry Chocolate Chip Cookies

These Raspberry Chocolate Chip Cookies are the perfect mix of chewy, gooey chocolate and tart, juicy raspberries. The combination of sweet and tangy flavors makes these cookies absolutely irresistible! Whether you’re making them for a special occasion or just a cozy treat, they’re guaranteed to impress.

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Why You’ll Love This Recipe

• Sweet & Tart: The balance of rich chocolate and fresh raspberries is amazing.
• Chewy & Soft: Perfectly soft cookies with melty chocolate in every bite.
• Easy to Make: Simple ingredients and ready in under 30 minutes.
• Great for Any Occasion: Perfect for holidays, bake sales, or a weekend treat.

Ingredients You’ll Need

• Unsalted Butter (½ cup, softened) – Adds richness and chewiness.
• Granulated Sugar (½ cup) – For sweetness.
• Brown Sugar (½ cup, packed) – Keeps the cookies soft and chewy.
• Egg (1 large, room temperature) – Helps bind everything together.
• Vanilla Extract (1 tsp) – Enhances the flavor.
• All-Purpose Flour (1 ¾ cups) – The base for the cookies.
• Baking Soda (½ tsp) – Helps the cookies rise.
• Salt (¼ tsp) – Balances the sweetness.
• Chocolate Chips (¾ cup, dark or semi-sweet) – Melts beautifully into the cookies.
• Fresh Raspberries (½ cup, gently chopped) – Adds a tart, fruity burst.

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

How to Make Raspberry Chocolate Chip Cookies

1. Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the Butter & Sugars
In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add Wet Ingredients
Mix in the egg and vanilla extract until well combined.

4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined.

5. Fold in Chocolate & Raspberries
Gently fold in chocolate chips, then carefully stir in the chopped raspberries. Be gentle to avoid crushing them too much.

6. Scoop & Bake
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.

7. Cool & Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve with These Cookies

• A Glass of Milk: Classic and delicious.
• Vanilla Ice Cream: Turn them into ice cream sandwiches.
• Hot Coffee or Tea: A perfect afternoon treat.

Tips for the Best Cookies

• Use Fresh Raspberries: Avoid frozen raspberries as they release too much moisture.
• Don’t Overmix: Stir gently to prevent breaking down the raspberries.
• Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

Storing and Freezing

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze the cookie dough balls on a tray, then transfer to a bag and freeze for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.

Frequently Asked Questions

Can I use white chocolate instead?
Yes! White chocolate pairs beautifully with raspberries.

Can I use frozen raspberries?
Fresh is best, but if using frozen, don’t thaw them before mixing.

How do I make them extra chewy?
Slightly underbake them and let them finish setting on the tray.

Conclusion

These Raspberry Chocolate Chip Cookies are the ultimate sweet and tart treat! Soft, chewy, and packed with gooey chocolate and juicy raspberries, they’re a guaranteed hit. Give them a try and enjoy every bite!

Preparation Time: 10 minutes
Baking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 180 | Protein: 2g | Carbohydrates: 24g | Fat: 9g | Fiber: 1g | Sugar: 14g | Sodium: 80mg

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