Description
Hello, fellow baking enthusiasts! Today, I’m thrilled to share with you a delightful treat that perfectly balances the richness of chocolate with the fresh, tart burst of raspberries. Get ready to embark on a sweet adventure with our Irresistible Raspberry Chocolate Chip Cookies!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until just combined. Stir in chocolate chips and raspberries.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Use fresh raspberries for the best flavor and texture. Frozen raspberries can work, but they might release more moisture, affecting the cookie dough.
- Chill the dough for about 30 minutes before baking to prevent the cookies from spreading too much.
- For extra decadence, sprinkle a pinch of sea salt on top of the cookies before baking.