Description
These Decadent Raspberry Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate chips and juicy raspberries. Every bite delivers the perfect balance of sweet, tart, and indulgent flavors, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-Ins
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch until well combined for a light and tender cookie texture.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3–4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, ensuring a smooth and uniform batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Chocolate Chips and Raspberries: Gently fold in the semi-sweet chocolate chips and fresh raspberries, being careful not to break up the raspberries excessively.
- Scoop Dough: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 11–13 minutes or until the edges begin to turn a light golden color but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to allow them to set, then transfer them to a wire rack to cool completely.
Notes
- Handle the raspberries gently while folding them into the dough to keep the berries intact and avoid too much juice release.
- Chilling the dough in the refrigerator for 30 minutes before baking helps reduce spreading and results in thicker cookies.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
