Raspberry Chocolate Chip Cookies
These soft and chewy raspberry chocolate chip cookies are stuffed with juicy raspberries and dark chocolate chips. Make them year round with frozen or fresh raspberries with no cookie dough chilling required!
Ingredients
- 11 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour *See notes below for measuring*
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips or chopped chocolate bar plus extra for the tops
- 1/2 cup + 1 tablespoon frozen raspberries *See notes below!*
- freeze-dried raspberries for the tops
Instructions
- Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Melt the butter. Set aside to cool to room temperature. Depending on how hot the butter got, this may take 10-30 minutes!
- Scrape all of the butter into a bowl and whisk in the sugars until it emulsifies and thickens.
- Then mix in the egg, egg yolk, and vanilla.
- Fold in the flour, baking soda, baking powder, and salt until almost combined. Then, fold in the chocolate chips and raspberries. Set the bowl of dough aside for 10 minutes, this will firm up the dough and make it easier to scoop.
- Scoop the cookie dough with a 3-tbsp cookie scoop onto the prepared baking sheets (6-8 cookies max on each tray). Press extra chocolate chips on top. Bake on the middle rack of the oven for 11-13 minutes. Immediately out of the oven, sprinkle with crushed freeze-dried raspberries. Then, let the tray cool completely on the wire rack before removing them.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on raspberries: Do NOT defrost the raspberries before using them. Measure them and keep them in the freezer until ready to use. You can use equal parts fresh raspberries if you want!
Cookie sizes: For smaller cookies, use a two-tablespoon cookie scoop and bake for 8-10 minutes. You will get roughly 25-27 cookies.
Chocolate chips: For melty pools of chocolate, I recommend using a chopped chocolate bar like Lindt or Ghiradelli. However, you can also use regular semi-sweet or dark chocolate chips too!
Storage: Store leftover raspberry cookies in an airtight container at room temperature for 2-3 days. You can chill the cookie dough balls in the fridge overnight and bake them the next day straight from the fridge. Alternatively, you can freeze the dough balls and bake them straight from the freezer!
