Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect blend of bittersweet chocolate chunks and bursts of flash-frozen fresh raspberries, creating a soft, flavorful treat with a hint of tartness and a chewy texture. Ideal for cookie lovers seeking a fruity twist on a classic favorite.
Ingredients
Scale
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids)
- ½ cup 60g flash frozen fresh raspberries plus 30g extra for topping
Instructions
- Flash Freeze Raspberries: Place fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened to prevent them from breaking up in the dough.
- Preheat Oven: Set oven to 350°F and line two large cookie sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat softened butter, light brown sugar, granulated sugar, and vanilla extract together until pale, smooth, and slightly fluffy. Then mix in the egg until fully incorporated.
- Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate medium bowl to blend evenly.
- Combine Mixtures: Fold the dry ingredient mixture into the butter mixture until just combined. Gently fold in the bittersweet chocolate chunks followed by the frozen raspberries, taking care not to overmix to avoid breaking the berries and coloring the dough blue.
- Portion Dough: Using a 1.5 oz cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press extra chocolate chunks and broken frozen raspberries onto the tops for added texture and flavor.
- Bake Cookies: Bake in the preheated oven for 14 minutes until the edges are golden brown but the centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Flash freezing the raspberries prevents them from breaking apart and making the dough too wet.
- Using bittersweet chocolate chunks (70% cocoa) provides a rich balance to the tart berries.
- Do not overmix once the berries are added to keep the dough from turning blue and sticky.
- You can substitute fresh raspberries with frozen if flash freezing is not possible, but expect slight softness in texture.
- For chewier cookies, slightly underbake; for crispier edges, bake a minute or two longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
