Description
A modern twist on classic chocolate chip cookies featuring juicy raspberries and melty chocolate chips with a soft, chewy center and slightly crisp edges.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries, chopped
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the chopped raspberries and chocolate chips—being careful not to mash the berries.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly browned. Allow cookies to cool on the sheets briefly, then transfer to a wire rack to cool completely.
Notes
- Use frozen raspberries if fresh ones aren’t available—do not thaw before adding.
- If cookies spread too much, chill the dough before baking and avoid overmixing.
- Raspberry extract can be used to enhance flavor.
- Semi-sweet, dark, or white chocolate chips all work well.
- Add a splash of milk if dough becomes too dry.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
