Description
Delight in these Raspberry Chocolate Chip Cookies, a perfect balance of sweet and tart with rich bittersweet chocolate chunks and fresh raspberries folded into a tender, buttery dough. Flash freezing the raspberries ensures they hold their shape and add a burst of fruity flavor without making the cookies soggy. Baked to golden perfection, these cookies have a soft center and crispy edges, ideal for a comforting treat or sharing with friends and family.
Ingredients
Butter and Sugars
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ⅓ cup plus 1 tbsp (80g) granulated sugar
Wet Ingredients
- 1 tsp (5ml) pure vanilla extract
- 1 large egg
Dry Ingredients
- 1 ⅓ cups (190g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Mix-ins
- 1 cup (142g) bittersweet chocolate chunks (70% cocoa solids)
- ½ cup (60g) flash frozen fresh raspberries (plus 30g extra for topping)
Instructions
- Flash Freeze Raspberries: Place the fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened. This prevents them from breaking apart and keeps the dough from becoming too wet.
- Preheat Oven: Set your oven to 350°F (175°C) and line two large cookie sheets with parchment paper to ensure easy removal and even baking.
- Cream Butter and Sugars: In a large bowl, combine very soft butter, light brown sugar, granulated sugar, and vanilla extract. Beat or cream together with a spatula until the mixture is pale, smooth, and slightly fluffy. Then, mix in the egg until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to blend evenly.
- Mix Dry and Wet Ingredients: Fold the flour mixture gently into the butter mixture until just combined. Carefully fold in the bittersweet chocolate chunks, followed by the flash frozen raspberries. Avoid overmixing to prevent the berries from breaking and releasing juice, which can make the dough blue and sticky.
- Scoop and Prepare Dough: Using a 1.5 oz cookie scoop, drop mounds of dough onto the prepared cookie sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks and pieces of broken frozen raspberries onto the tops of the cookie dough balls for added texture and flavor.
- Bake the Cookies: Place the cookie sheets in the preheated oven and bake for 12 to 14 minutes, until the edges are golden brown while the centers remain slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for 3 minutes, then transfer them to a wire rack to finish cooling completely.
Notes
- Flash freezing the raspberries solidifies them and helps maintain their shape during mixing and baking.
- Do not overmix the dough after adding raspberries to prevent the juice from coloring the dough and making it sticky.
- Using bittersweet chocolate chunks with 70% cocoa solids balances the tartness of the raspberries nicely.
- For best texture, press some extra chocolate and raspberries on top of the dough balls before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
