Chewy Raspberry Chocolate Chip Cookies
Deliciously chewy cookies packed with fresh raspberries and semi-sweet chocolate chips, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup brown sugar Brown sugar adds moisture and chewiness.
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract For added flavor.
- 2 1/4 cups all-purpose flour Sifted for a lighter texture.
- 1 teaspoon baking soda For leavening.
- 1/2 teaspoon salt Enhances flavors.
Mix-ins
- 1 cup semi-sweet chocolate chips You could also use milk chocolate chips.
- 1 cup fresh raspberries Gently fold in to avoid breaking them.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until just combined.
- Gently fold in the semi-sweet chocolate chips and raspberries.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and centers look slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For best results, consider chilling the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to one week.