Raspberry Chocolate Chunk Cookies
These cookies are a delightful twist on the classic chocolate chip cookie, featuring chunks of dark chocolate and bursts of raspberry flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the dark chocolate chunks and frozen raspberries, being careful not to overmix to prevent the raspberries from breaking apart.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using frozen raspberries helps maintain their shape during mixing and baking.
- Avoid overmixing after adding the raspberries to prevent the dough from becoming too wet.
- For a different flavor profile, you can substitute white chocolate chunks for the dark chocolate.
Find it online: https://recipe.newsvks.com/raspberry-chocolate-chunk-cookies/