Description
These Raspberry Chocolate Chunk Cookies blend tart raspberries with rich dark chocolate chunks in a soft, chewy cookie, perfect for a comforting yet indulgent treat.
Ingredients
- 1 cup salted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chunks
- 1 ½ cups frozen raspberries
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and creamy (2-3 minutes).
- Add eggs and vanilla extract, beating until combined. Scrape down the sides of the bowl as needed.
- Add flour, baking soda, and salt. Mix on low speed until just combined.
- Gently stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries.
- Drop 2-tablespoon-sized balls 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.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough before baking can help prevent spreading.
- Use frozen raspberries to maintain their shape during baking.
- Experiment with different chocolates or berries for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
