These raspberry and chocolate chip cookies are a sweet treat you won’t want to miss! The tartness of the raspberries paired with rich chocolate chips makes every bite bursting with flavor.
Making these cookies is super fun! I love mixing in the fresh raspberries—they add a lovely pop of color. Enjoy them warm with a glass of milk, and get ready for smiles all around!
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling salt levels in your cookies. If you’re in a pinch, you can use margarine or a vegan butter alternative for a dairy-free option.
Sugars: Combining granulated and brown sugar gives great flavor and texture. If you want less sweetness, try using less brown sugar, or for a healthier option, you could use coconut sugar.
Raspberries: Fresh raspberries are best for color and flavor, but if they’re out of season, frozen ones work too! Just remember to thaw and drain them to avoid extra moisture.
Chocolate Chips: While semisweet chocolate is popular, dark chocolate chips add a richer taste. You can also use white chocolate or could even chop up a chocolate bar if you desire a more varied texture.
How Do You Mix Raspberries Without Breaking Them?
Mixing raspberries into cookie dough can be tricky since they break easily. Here’s how to do it gently:
- After preparing your dough, add chocolate chips and fresh raspberries at the same time.
- Use a spatula to fold the dough carefully from the bottom to the top, ensuring you incorporate berries without crushing them.
- Only mix until the berries are evenly distributed. This keeps them whole for those tasty bursts in every bite.
Remember, a gentle touch goes a long way!
Raspberry And Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delicious cookie recipe takes approximately 20 minutes to prep and about 12 minutes to bake. Plus, you might want to allow a few extra minutes for cooling before digging in. In just over half an hour, you’ll have warm, tasty cookies to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). As it heats up, line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Mix the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This step is crucial because it incorporates air, helping your cookies to be soft and chewy!
3. Add the Eggs and Vanilla:
Next, beat in the eggs, one at a time, mixing well after each addition. Once both eggs are fully incorporated, stir in the vanilla extract. Your dough will start to come together nicely now!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your dry ingredients are evenly mixed and will help with the rising process when baking.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture. Mix just until combined—don’t overmix! Overmixing can lead to tough cookies.
6. Fold in Chocolate Chips and Raspberries:
Now for the fun part! Gently fold in the semisweet chocolate chips and fresh raspberries, taking care not to crush the raspberries too much. You want to keep them intact for those lovely bursts of flavor!
7. Shape the Cookies:
Using a cookie scoop or a rounded tablespoon, drop dollops of dough onto your prepared baking sheets, making sure to space them about 2 inches apart for spreading.
8. Sprinkle with Sea Salt:
If you’d like a touch of flair, lightly sprinkle some flaky sea salt on top of each cookie right before baking. This will give them a tasty contrast.
9. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. Keep an eye on them, looking for golden edges and slightly soft centers.
10. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful raspberry and chocolate chip cookies fresh or store them in an airtight container for up to 3 days!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to reduce excess moisture. Gently fold them into the dough to avoid crushing.
How Do I Store the Cookies for Freshness?
Store the cookies in an airtight container at room temperature for up to 3 days. Placing a slice of bread in the container can help keep them soft longer!
Can I Substitute the Chocolate Chips?
Absolutely! You can swap semisweet chocolate chips for dark, milk, or even white chocolate. Chopped chocolate bars work well too for a more rustic look.
What Can I Do If the Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This makes it easier to handle and helps the cookies maintain their shape while baking.
