Raspberry Chocolate Chip Cookies Recipe

Ingredients

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, plus 30g extra for topping

Instructions

1. Place the raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened to prevent them from breaking apart during mixing.
2. Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to ensure cookies bake evenly and do not stick.
3. In a large bowl, combine very soft butter, brown sugar, granulated sugar, and vanilla extract. Beat or cream with a spatula until mixture is pale, smooth, and slightly fluffy.
4. Mix in the egg until it is evenly incorporated into the creamed mixture.
5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
6. Add the dry mixture to the butter mixture and fold together until combined, being gentle to avoid overmixing.
7. Fold in bittersweet chocolate chunks followed by flash frozen raspberries gently to keep the berries from breaking and making the dough wet or blue.
8. Using a 1.5 oz cookie scoop, place mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press additional chocolate chunks and broken raspberries on top of the dough balls for extra flavor and decoration.
9. Bake in the preheated oven for 14 minutes or until the edges are golden brown and the centers remain slightly soft.
10. Allow cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to finish cooling completely.

Notes

• Flash freezing the raspberries prevents them from bleeding and turning the dough blue, while keeping bursts of fresh flavor intact.
• Handle the dough gently once raspberries are added to avoid making it too wet or sticky.
• Using parchment paper on baking sheets helps cookies bake evenly and makes cleanup easier.
• The bittersweet chocolate chunks provide a rich contrast to the tart raspberries; substituting with semi-sweet chocolate is possible but will alter the flavor balance.
• Pressing extra chocolate and raspberry pieces on top before baking enhances visual appeal and taste.