Description
Indulge in the perfect balance of tart raspberries and rich chocolate with these Raspberry Chocolate Chunk Cookies. Soft, chewy, and bursting with flavor, these bakery-quality cookies are a must-try for any dessert lover.
Ingredients
- 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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Fold in dark chocolate chunks and fresh raspberries gently.
- Scoop rounded tablespoons of dough onto the baking sheet, 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Substitute vegan butter and gluten-free flour if needed.
- Fresh raspberries work best to prevent excess moisture.
- Chill dough if you prefer thicker cookies.
- Store in an airtight container for up to 5 days, or freeze for up to 3 months.
