Description
Indulge in these soft and chewy Raspberry Chocolate Chunk Cookies that are bursting with fruity and chocolatey flavors. Perfect for any occasion, these cookies are sure to be a hit with friends and family.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-ins:
- 1 1/4 cups dark or semi-sweet chocolate chunks
- 3/4 cup freeze-dried raspberries (lightly crushed)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add Mix-ins: Fold in the chocolate chunks and crushed freeze-dried raspberries.
- Bake: Scoop the dough onto the prepared baking sheets and bake for 10–12 minutes until golden.
- Cool and Serve: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Freeze-dried raspberries work best to avoid excess moisture.
- Substitute chocolate chunks with white or milk chocolate for variation.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
