Description
Delight in these Raspberry Chocolate Chip Cookies, a perfect blend of sweet and tart with buttery chocolate chunks and flash-frozen raspberries, providing a moist, flavorful treat with a soft center and golden edges.
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 the raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened to prevent them from breaking up during mixing.
- Preheat Oven: Set the oven to 350°F and line two large cookie sheets with parchment paper to prepare for baking.
- Make Cookie Dough Base: In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until pale, smooth, and slightly fluffy; then mix in the egg until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt evenly.
- Mix Dough: Fold the dry ingredients into the butter mixture until combined. Gently fold in the bittersweet chocolate chunks, then carefully fold in the flash frozen raspberries, being careful not to overmix to avoid breaking berries and creating sticky dough.
- Shape Cookies: Use a 1.5 oz cookie scoop to portion dough onto prepared baking sheets, spacing at least 2 inches apart. Press a few extra chocolate chunks and broken frozen raspberries onto the top of each dough ball for added texture and appearance.
- Bake Cookies: Bake in the preheated oven for 14 minutes until cookies are golden brown around the edges yet remain slightly soft in the center.
- Cool Cookies: Let cookies cool for 3 minutes on the baking sheets, then transfer them to a wire rack to cool completely before serving.
Notes
- Flash freezing raspberries beforehand prevents them from bleeding excessively into the dough and keeps cookies from becoming soggy.
- You can substitute bittersweet chocolate chunks with semi-sweet chocolate chips if preferred.
- Ensure butter is very soft but not melted for ideal creaming texture.
- If you don’t have a cookie scoop, use two spoons to shape dough mounds evenly.
- Cooling cookies on the baking sheet first helps them set and prevents breakage during transfer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
