Description
Delightfully soft and chewy chocolate chip raspberry cookies featuring a perfect balance of sweet chocolate and tart raspberries. These cookies are easy to make with simple ingredients and baked to golden perfection, ideal for a delicious treat any time of day.
Ingredients
Dry Ingredients
- 2 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (melted)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp vanilla bean paste
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
Add-ins
- 1 cup Semi-sweet chocolate chips (plus extra for topping)
- 3/4 cup Frozen raspberries
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. At the same time, pull out the frozen raspberries to begin gently thawing.
- Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter with the light brown sugar, white granulated sugar, vanilla bean paste, whole egg, and egg yolk until the mixture is smooth and well incorporated.
- Prepare Raspberries: Before adding the dry ingredients, crumble the partially thawed frozen raspberries using your fingers until you have approximately 3/4 cup of raspberry pieces.
- Mix Dry Ingredients and Raspberries with Wet Mixture: Add the sifted dry ingredients to the wet ingredients. Then add the crumbled raspberries. Using a rubber spatula, gently fold the mixture together until just combined, avoiding overmixing.
- Add Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips into the dough until evenly distributed.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy removal and cleanup.
- Rest the Dough: Let the cookie dough rest for about 10 minutes to help control spreading during baking, ensuring thicker, chewier cookies.
- Scoop the Dough: Using a large cookie scoop, portion the dough into balls. Place six dough balls on each prepared cookie sheet, spaced apart to allow for spreading. Top each dough ball with an additional 5-7 chocolate chips for an extra chocolatey finish.
- Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the edges of the cookies are lightly golden but the centers still look soft.
- Cool: Remove the cookie sheets from the oven and let the cookies sit on the hot pans for 10 minutes to set. Then transfer the cookies onto a cooling rack to cool completely.
Notes
- Using room temperature eggs helps to create a smoother dough.
- Crumbled frozen raspberries add bursts of tartness without adding excess moisture.
- Resting the dough before baking ensures the cookies spread just right for a chewy texture.
- Extra chocolate chips on top enhance the visual appeal and add more chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for later use.
