Description
Delight in these Raspberry Chocolate Chip Cookies featuring soft, buttery dough studded with rich bittersweet chocolate chunks and flash-frozen raspberries that add bursts of juicy tartness. Perfect for a sweet treat that balances fruity and chocolate flavors.
Ingredients
Scale
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping
- ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping
Instructions
- Flash Freeze the Raspberries: Place the fresh raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until fully hardened to prevent them from breaking apart during mixing.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two large cookie sheets with parchment paper to prevent sticking and aid even baking.
- Prepare the Butter Mixture: In a large bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Cream them together using a spatula or mixer until the mixture is pale, smooth, and slightly fluffy. Then, beat in the large egg until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until fully combined. Gradually fold this dry mixture into the butter mixture until just combined.
- Add Chocolate and Raspberries: Gently fold in the bittersweet chocolate chunks. Then carefully fold in the flash frozen raspberries without over mixing to prevent the berries from breaking and making the dough wet and sticky; the juice leakage can also turn the dough blue.
- Shape the Cookies: Using a 1.5 oz cookie scoop, place mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press additional chocolate chunks on top if desired and break up a few frozen raspberries to press into the dough balls for an appealing look.
- Bake the Cookies: Bake in the preheated oven for 14 minutes or until the edges are golden brown and the centers remain slightly soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Flash freezing the raspberries is essential to keep them intact when folding into the dough and to avoid excessive moisture.
- Use high-quality bittersweet chocolate chunks (70% cocoa) for a rich chocolate flavor that pairs wonderfully with the tart raspberries.
- Be gentle when folding in the frozen berries to prevent the dough from becoming too wet or sticky.
- Pressing extra chocolate chunks and raspberries on top before baking creates an attractive presentation and enhances flavor in every bite.
- Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
