These raspberry and chocolate chip cookies are a delightful treat! The sweet berries mixed with rich chocolate create a tasty surprise in every bite.
Who doesn’t love a cookie that combines fruit and chocolate? I enjoy munching on these while sipping my favorite tea. They’re perfect for sharing or sneaking a few for myself! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in your cookies. If you’re out, you can use salted butter, just reduce the added salt by a pinch.
Sugars: Combining granulated and brown sugar gives a balance of sweetness and moisture. If you want a deeper flavor, try using dark brown sugar instead of light.
Chocolate Chips: Semisweet chips are perfect here, but you can substitute with dark chocolate or milk chocolate chips based on your preference. Chopped chocolate also works beautifully!
Raspberries: Fresh raspberries provide a burst of flavor. If they aren’t available, try frozen ones; just be sure to thaw and drain excess moisture first.
How Do I Fold in Raspberries Without Making a Mess?
Folding in raspberries gently is key to keeping them whole and your dough from turning pink. Here’s how you can do it:
- Use a rubber spatula or large spoon rather than an electric mixer.
- Add the raspberries to the dough after mixing in the chocolate chips.
- Fold in the raspberries with a careful motion, lifting and turning the dough from the bottom up.
This way, you keep those juicy berries intact, enhancing every cookie with a fresh burst of flavor!
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 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 chips
- 1 cup fresh raspberries
- Flaky sea salt for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll add a little bit of time to cool the cookies on a rack. Overall, you can have warm, delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper or silicone baking mats. This helps your cookies not to stick!
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer or a wooden spoon, cream these together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in the Eggs and Vanilla:
Beat the eggs into the butter mixture one at a time, ensuring they are well mixed before adding the next. Then, stir in the vanilla extract for that lovely flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to distribute the baking soda evenly throughout the flour.
5. Mix the Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to over-mix, or your cookies might be too tough.
6. Fold in Chocolate Chips:
Gently fold in the semisweet chocolate chips with a spatula. This ensures they are evenly distributed in the dough.
7. Add Raspberries:
Now for the fun part! Carefully fold in the fresh raspberries, being gentle to avoid breaking them apart too much. We want those beautiful bursts of raspberry in every cookie!
8. Scoop the Dough:
Using a tablespoon or cookie scoop, scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. This will give them room to spread while baking.
9. Sprinkle with Sea Salt (Optional):
If you like, sprinkle a little flaky sea salt on top of each dough mound for an extra flavor pop!
10. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want the cookies to be golden around the edges but still soft in the middle.
11. Cool Down:
Once done, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Try to resist the urge to eat them right away!
12. Enjoy!
Once the cookies are cool, enjoy the delightful combination of sweet chocolate and tart raspberries. These cookies are perfect for sharing or indulging yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well before adding to the cookie dough. This helps prevent excess moisture, which can affect the texture of your cookies.
What If I Don’t Have Brown Sugar?
No problem! You can substitute brown sugar with granulated sugar, although the cookies will be less chewy and caramel-like. If you have molasses on hand, mix 1 tablespoon of molasses with 1 cup of granulated sugar to create a quick brown sugar substitute!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days. When you’re ready to bake, just scoop the dough onto baking sheets and follow the usual baking instructions. You may need to add an extra minute or two to the baking time if the dough is chilled.
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, consider freezing them. Just make sure they’re completely cooled before placing them in a freezer-safe container or bag!