These chewy raspberry chocolate chip cookies are a fun treat! With juicy raspberries and sweet chocolate chips, each bite is a mix of flavors that’s hard to resist.
I love how the tartness of the raspberries pairs with the chocolate. It’s like a party in your mouth! Plus, these are super easy to whip up anytime you want a sweet snack.
Key Ingredients & Substitutions
Butter: Unsalted butter gives you more control over the saltiness of your cookies. For dairy-free options, you can use vegan butter or coconut oil. Just remember to melt the coconut oil for better mixing!
Sugars: The mix of granulated and brown sugar creates chewiness and caramel notes. You can swap brown sugar for coconut sugar for a hint of caramel flavor and a lower glycemic index. If you prefer less sugar, try using a sugar substitute suitable for baking.
Eggs: Eggs help bind the ingredients and add moisture. If you’re vegan or allergic to eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).
Flour: All-purpose flour works great here. For a gluten-free option, use a 1:1 gluten-free blend. Keep in mind that the texture might vary slightly!
Chocolate Chips: Semisweet chocolate is delicious, but you can switch to milk chocolate for a sweeter taste or dark chocolate for a richer flavor. For a healthier option, try using dark chocolate chips with a high cacao percentage.
Raspberries: Fresh raspberries provide a burst of flavor. If they’re out of season, frozen raspberries can work, just thaw and drain them before use to avoid excess moisture.
How Can I Make Sure My Cookies Turn Out Chewy?
To achieve that delightful chewy texture, focus on a few key steps during preparation:
- Leave the dough slightly underworked: When adding the dry ingredients, mix just until combined to prevent over-developing the gluten.
- Chill the dough: Letting the cookie dough rest in the fridge for about 30 minutes before baking can enhance the chewy texture and deepen the flavors.
- Don’t overbake: Pull the cookies out of the oven when they are golden around the edges but still soft in the middle. They will continue to set as they cool.
- Use brown sugar: Brown sugar has more moisture than white sugar, which contributes to chewiness.
- Fresh ingredients: Make sure your baking soda is fresh! Old ingredients can affect the rise and texture.
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chunks or chips
- 1 cup fresh raspberries (carefully rinsed and patted dry)
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and another 10-12 minutes for baking. So, in about 30 minutes total, you can have warm, chewy cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats so that your cookies don’t stick.
2. Cream the Butters and Sugars:
In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, beat them together until the mixture becomes light and fluffy. This step is key for getting that perfect texture!
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. After each egg, mix well to ensure everything is combined. Then pour in the vanilla extract and give it another good mix.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and avoid clumps.
5. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the butter mixture. Mix just until combined—don’t overdo it, or your cookies may turn out tough.
6. Fold in the Chocolate and Raspberries:
Gently fold in the semisweet chocolate chunks or chips until they are evenly distributed. Then, carefully add the fresh raspberries, being gentle to avoid crushing them too much.
7. Portion the Dough:
Scoop rounded tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each one, as they will spread while baking.
8. Sprinkle with Sea Salt:
If you like a touch of saltiness, sprinkle a pinch of flaky sea salt on top of each cookie dough ball. This step adds a delicious contrast to the sweetness!
9. Bake the Cookies:
Place the baking sheets in the oven and bake for about 10-12 minutes. The edges should be golden while the centers look slightly soft—don’t worry, they will firm up as they cool.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these chewy, fruity, and chocolatey delights!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first to avoid excess moisture in the cookies. Gently fold them in to keep them from breaking apart too much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, they can also be refrigerated for up to a week.
Can I Substitute the Butter for Oil?
Yes, you can use an equal amount of vegetable or coconut oil as a substitute for the butter, but the texture may differ slightly. The cookies might be a bit thinner but will still be delicious!
What Can I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the fridge for about 30 minutes. This will make it easier to scoop and shape the cookies before baking.