These chewy raspberry chocolate chip cookies are a tasty treat with a fun twist! Juicy raspberries pair perfectly with sweet chocolate chips, making each bite a delight.
I love how easy these cookies are to whip up, and they make the house smell amazing. They’re perfect for sharing, or just enjoying all by yourself—no judgment here! 🍪❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. You could try using whole wheat flour for a nuttier taste, but it might change the texture slightly.
Butter: Unsalted butter is great as it allows control over the saltiness. If you’re dairy-free, coconut oil or vegan butter works as a substitute.
Raspberries: Fresh raspberries bring a punch of flavor. If they’re out of season, you can use frozen ones! Just make sure they’re thawed and patted dry to avoid adding excess moisture.
Chocolate Chips: Semisweet is a classic choice, but you can swap for dark chocolate, milk chocolate, or even white chocolate if you prefer. Mixing different types can be a fun twist!
What’s the Best Way to Handle Raspberries?
Raspberries are delicate and can break easily, so here’s how to handle them with care:
- Rinse them gently under cold water and lay them on a paper towel to dry.
- When folding them into the dough, do it gently. Use a spatula and mix just until they are evenly distributed, without crushing them.
- If you’re using frozen raspberries, let them sit until just thawed, then dry them off. Use them straight from the package when mixing!
Keeping these tips in mind will ensure your cookies have lovely pops of raspberry in each bite without turning into a mushy mess!
Chewy Raspberry Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup semisweet chocolate chips or chopped chocolate chunks
- 3/4 cup fresh raspberries (gently rinsed and dried)
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 12-14 minutes to bake. After that, you’ll want to let the cookies cool for a bit, so set aside about 40 minutes in total to enjoy freshly baked cookies. Perfect for a cozy evening or a fun baking session with friends!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 325°F (165°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mix these well, then set the bowl aside. This ensures even distribution of the baking soda and salt later.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Mix these together until they’re well combined and smooth.
4. Add the Eggs and Vanilla:
Next, add in the vanilla extract, the whole egg, and the additional egg yolk to the butter-sugar mix. Whisk everything together until it’s creamy and fully incorporated.
5. Combine Wet and Dry Ingredients:
Now it’s time to slowly add your dry ingredient mixture to the wet ingredients. Mix it in gradually, stirring just until combined to avoid overmixing—this will help keep your cookies nice and chewy!
6. Fold in the Chocolate and Raspberries:
Gently fold the chocolate chips or chunks into the cookie dough. Then, carefully add the fresh raspberries, trying not to crush them too much to keep that amazing fruity flavor intact.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, scoop the dough onto the prepared baking sheets. Leave about 2 inches of space between each scoop, as the cookies will spread while baking.
8. Sprinkle with Sea Salt:
If you like, sprinkle a little flaky sea salt on top of each cookie mound. This adds a delightful contrast to the sweetness!
9. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 12-14 minutes. Keep an eye on them; you want the edges to be set and lightly golden while the centers are still soft.
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Grab a glass of milk or your favorite beverage and dig into your chewy raspberry chocolate chip cookies!
*Tip*: Handle the raspberries gently to avoid too much juice bleeding into the dough. For best results, enjoy the cookies fresh within a couple of days or store them in an airtight container at room temperature. Happy baking!
Can I Use Frozen Raspberries Instead?
Absolutely! If you choose to use frozen raspberries, just make sure to thaw them beforehand and pat them dry to prevent excess moisture. This helps maintain the cookies’ texture.
What Can I Substitute for the Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or vegan butter. Just make sure it’s melted and slightly cooled, similar to the original recipe!
How Should I Store the Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature or microwave for a few seconds before enjoying!
Can I Bake These Cookies as Bars Instead?
Yes! To make cookie bars, spread the dough evenly in a greased 9×13 inch baking dish and bake for about 20-25 minutes, or until the edges are golden and a toothpick comes out clean. Let cool before cutting into squares.
