Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Chocolate Chunk Cookies – Easy & Irresistible

Raspberry Chocolate Chunk Cookies – Easy & Irresistible

Description

Welcome, cookie lovers! If you’re craving a delightful blend of tart raspberries and rich chocolate, you’re in the right place. Today, we’re excited to share the perfect recipe for Irresistible Raspberry Chocolate Chunk Cookies—a sweet, slightly tart, and ultra-satisfying treat! Whether you’re looking for a quick pick-me-up or planning to impress your family and friends, these cookies will do the trick. Packed with fresh raspberries and chunks of dark chocolate, each bite offers a luscious combination of flavors. Let’s dive in and make your kitchen smell like a bakery with this Raspberry Chocolate Chunk Cookies recipe!

Ingredients

Scale

Ingredients:

  • 1 cup unsalted butter, softened – The key to that soft, chewy texture.
  • 1 cup granulated sugar – For sweetness and a slightly crisp exterior.
  • 1 cup brown sugar, packed – Adds moisture and depth with its rich, molasses flavor.
  • 2 large eggs – The binding agent that holds everything together.
  • 2 teaspoons vanilla extract – Enhances the flavor profile.
  • 3 cups all-purpose flour – The foundation of any great cookie.
  • 1 teaspoon baking soda – Ensures the cookies rise properly.
  • 1/2 teaspoon baking powder – Adds a little extra lift.
  • 1/2 teaspoon salt – Balances the sweetness and enhances flavors.
  • 1 cup dark chocolate chunks – For rich, indulgent chocolate flavor.
  • 1 cup fresh raspberries – Offers a burst of tangy sweetness.

Optional Substitutions:

  • Butter Alternatives: Use vegan butter or margarine for a dairy-free option.
  • Gluten-Free: Swap all-purpose flour with gluten-free flour blends.
  • Sugar Alternatives: Use coconut sugar or a sugar substitute to reduce sugar content.

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures easy clean-up.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar until the mixture is light and fluffy. This step is essential for achieving that perfect cookie texture—soft in the middle with a slight crisp on the edges.

Step 3: Add the Eggs and Vanilla

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract to infuse the dough with its delicious aroma.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix!

Step 5: Fold in the Chocolate Chunks and Raspberries

Gently fold in 1 cup of dark chocolate chunks and 1 cup of fresh raspberries. Be gentle to avoid breaking the raspberries, as you want them to retain their shape and add a juicy burst to each cookie.

Step 6: Scoop the Dough

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Be sure to space the cookies about 2 inches apart, as they will spread slightly during baking.

Step 7: Bake

Bake the cookies for 10-12 minutes or until the edges are golden brown. Keep an eye on them—baking times can vary depending on your oven. The centers should remain slightly soft for that perfect gooey texture.

Step 8: Cool and Enjoy

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve the perfect consistency. Then, serve and enjoy these delicious Raspberry Chocolate Chunk Cookies!

Equipment

Notes

  • Fresh Raspberries: Always use fresh, firm raspberries. Frozen raspberries can release too much moisture, which may alter the texture of the cookies.
  • Chill the Dough: If you want extra thick cookies, consider chilling the dough for 30 minutes before baking. This prevents excessive spreading and gives the cookies a chewier texture.
  • Don’t Over-Mix: Over-mixing can make the cookies tough, so be sure to stop mixing once the ingredients are just combined.
  • Test Batch: If you’re not sure how long your cookies need to bake, do a small test batch first. This will help you adjust the time for the rest.

Find it online: https://optimalrecipes.com/raspberry-chocolate-chunk-cookies-easy-irresistible/