Description
Enjoy the perfect blend of rich chocolate and tart raspberries in these soft and chewy cookies. Ideal for any occasion, they offer a delightful treat that combines sweet and fruity flavors in every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Carefully fold in the fresh raspberries. If using frozen raspberries, ensure they are thawed and drained to prevent excess moisture in the dough. Be gentle to maintain some whole pieces for texture and flavor.
- Using a cookie scoop or two tablespoons, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Optionally, flatten the tops slightly for even baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will continue to cook slightly after being removed from the oven.
- Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag or container for up to 3 months.
Notes
- Ensure your butter is at room temperature for easy creaming.
- For a fun twist, drizzle melted chocolate over the cooled cookies or sprinkle with powdered sugar before serving.
- These cookies pair wonderfully with a glass of cold milk or a cup of tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes