Description
These raspberry chocolate chip cookies are the perfect blend of rich chocolate and tart raspberries. Soft, chewy, and bursting with flavor, they are easy to make and perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup fresh raspberries, halved
Instructions
- Preheat 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 bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla, mixing until smooth.
- Gradually add dry ingredients, stirring until just combined.
- Gently fold in chocolate chips and raspberries.
- Scoop dough onto the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Let cool for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the raspberries to prevent excess moisture.
- Chill the dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American