These raspberry and chocolate chip cookies are the perfect treat! With sweet, juicy raspberries mixed with melty chocolate, every bite is a delightful surprise.
Baking these gems fills the kitchen with a heavenly smell. I love how the tangy raspberries balance the rich chocolate—yum! Don’t forget to save some for later, if you can! 😋
Key Ingredients & Substitutions
Unsalted Butter: I prefer using unsalted butter to control the saltiness. If you’re out, you can use margarine, but the flavor won’t be quite as rich. Just remember to adjust the added salt accordingly.
Sugars: This recipe uses both granulated and brown sugar for depth. You can substitute brown sugar with coconut sugar for a healthier option, but the texture might change slightly. You can also use all granulated sugar if needed.
Flour: All-purpose flour is a staple here, but if you’re gluten-free, try substituting with a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for structure.
Chocolate Chips: I love semisweet chocolate chips, but feel free to swap them with dark chocolate or milk chocolate based on your taste. White chocolate also adds a nice sweetness.
Fresh Raspberries: Fresh raspberries give the best flavor, but you can use frozen ones if fresh aren’t available. Just toss them with a bit of flour to prevent them from turning mushy.
How Do I Make Sure My Cookies Are Soft and Chewy?
Achieving that perfect soft and chewy cookie texture is all about time and temperature. Here are some tips to help:
- Don’t overmix: After adding the flour mixture, mix just until combined. Overmixing can cause tough cookies.
- Chill the dough: If you have time, chilling the cookie dough for 30 minutes before baking can help with texture and flavor.
- Watch the baking time: Always take the cookies out when the edges are golden and the centers look slightly underbaked. They will continue to cook on the baking sheet.
- Let them cool: Allowing the cookies to cool for a few minutes on the baking sheet helps them set without becoming hard.
By following these tips, you’ll have cookies that are soft, chewy, and oh-so-delicious! Enjoy baking!
Raspberry and Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips or chunks
- 1 cup fresh raspberries (about 125 g)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prep and around 10-12 minutes to bake. After that, you’ll want to let them cool for a bit before enjoying. In total, you’ll be looking at around 30-40 minutes for the whole process—definitely worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats. This will help keep your cookies from sticking and make cleanup easier.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, cream them together until the mixture is light and fluffy. This is really important for achieving that soft texture!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. After that, pour in the vanilla extract and stir until it’s nicely blended.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. It’s crucial to combine the dry ingredients first to ensure an even distribution.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to your wet ingredients, mixing just until everything is combined. You don’t want to overmix; it can make the cookies tough! Just stir until you can no longer see dry flour.
6. Fold in the Chocolate and Raspberries:
Gently fold in the chocolate chips or chunks first, then carefully add the fresh raspberries. Stir just enough to get them evenly distributed without smashing them too much—their juicy little bites are part of the joy!
7. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoon-sized portions of the dough onto your prepared baking sheets. Space them about 2 inches apart to give them room to spread while they bake.
8. Add a Touch of Salt:
If you like a little salty contrast, sprinkle a pinch of flaky sea salt on top of each cookie dough mound. It really enhances the flavor!
9. Bake Your Cookies:
Pop the cookies in the oven and bake for 10-12 minutes. Keep an eye on them! You want them golden around the edges but still soft in the center. They’ll set a bit more as they cool.
10. Cool and Enjoy:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. And there you have it—delicious raspberry and chocolate chip cookies ready to enjoy!
These cookies have gooey melted chocolate, a delightful soft texture, and vibrant raspberry pieces that balance the sweetness beautifully. Perfect for sharing with friends or treating yourself!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to toss them in a little flour to prevent them from turning mushy when mixed into the dough. There’s no need to thaw them beforehand; just fold them in gently straight from the freezer.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or a dairy-free margarine. Just ensure the substitute is at room temperature for easy mixing.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe bag or container, separated by parchment paper, and they’ll last for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free 1:1 baking blend. Make sure the blend contains xanthan gum for the best texture, and avoid overmixing to maintain tenderness.