Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect balance of rich bittersweet chocolate chunks and fresh-tart raspberries embedded in a soft, buttery cookie base. Flash freezing the berries helps maintain their texture and color, resulting in moist, flavorful cookies with a beautiful burst of raspberry sweetness in every bite.
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)
- ½ cup 60g flash frozen fresh raspberries
Toppings
- Extra bittersweet chocolate chunks for topping (about ¼ cup or to taste)
- Extra frozen raspberries 30g, broken into pieces 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 they are hardened. This prevents the berries from breaking up too much when mixed into the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to ensure easy removal and prevent sticking.
- Cream Butter and Sugars: In a large bowl, combine the very soft unsalted butter, packed light brown sugar, granulated sugar, and pure vanilla extract. Beat or cream these together using a spatula or mixer until the mixture is pale, smooth, and slightly fluffy.
- Add Egg: Incorporate the large egg into the butter and sugar mixture, mixing until it is evenly combined and smooth.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to blend evenly.
- Combine Wet and Dry Ingredients: Fold the dry ingredient mixture gently into the wet butter mixture until just combined to avoid overmixing the dough.
- Add Chocolate and Raspberries: Gently fold in the bittersweet chocolate chunks. Then carefully fold in the flash frozen raspberries, being careful not to overmix to prevent the berries from breaking and turning the dough wet and blue.
- Portion Dough: Use a 1.5 oz cookie scoop to drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks and broken pieces of frozen raspberries on top of each dough ball for extra flavor and texture.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the edges turn golden brown and the centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes to set, then transfer them to a wire rack to finish cooling completely.
Notes
- Flash freezing raspberries before mixing helps keep their shape and prevents the dough from becoming too wet.
- Use bittersweet chocolate with at least 70% cocoa for a rich chocolate flavor that balances the tartness of the berries.
- If fresh raspberries are unavailable, frozen raspberries can be substituted but make sure to flash freeze them as directed to avoid extra moisture.
- Do not overmix after adding berries to keep the dough from turning blue and sticky.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
