Description
Delight in these Raspberry Chocolate Chip Cookies featuring buttery dough, rich bittersweet chocolate chunks, and vibrant flash-frozen raspberries that add a burst of fruity freshness. Perfectly soft with golden edges, they're a luscious treat for cookie lovers.
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 Raspberries: Place fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened to prevent breaking and juice leakage during mixing.
- Preheat Oven: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup and even baking.
- Make Butter Mixture: In a large bowl, cream together softened butter, light brown sugar, granulated sugar, and vanilla extract with a spatula until the mixture is pale, smooth, and fluffy. Add the egg and mix until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- Combine Dough: Gradually fold the dry ingredients into the butter mixture until a uniform dough forms. Gently fold in bittersweet chocolate chunks followed by the flash-frozen raspberries to avoid breaking them and producing excess juice that would make the dough sticky and blue.
- Scoop and Prepare Cookies: Using a 1.5 oz cookie scoop, drop dough mounds onto the prepared sheets, spacing them at least 2 inches apart. Press extra chocolate chunks and broken frozen raspberries on top of each dough ball for beautiful presentation and added flavor.
- Bake: Bake in the preheated oven for 14 minutes or until edges are golden brown but centers remain slightly soft.
- Cool: Allow cookies to cool on baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Flash freezing raspberries ensures they hold shape and minimize juice leakage into the dough.
- Do not overmix after adding raspberries to prevent dough from turning blue and becoming soggy.
- You can use a mix of bittersweet and semisweet chocolate for a milder chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use parchment paper on baking sheets to avoid sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 110 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: 30 mg
