These chewy raspberry chocolate chip cookies are a delicious treat! With juicy raspberries and sweet chocolate bits, each bite is bursting with flavor. Perfect for sharing or enjoying all by yourself!
Honestly, the mix of tartness from the raspberries and sweetness from the chocolate is out of this world! I love having these with a glass of milk—it’s like a little party in my mouth! 🥳
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies. If you’re looking for gluten-free options, you can substitute with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for proper texture.
Butter: Unsalted butter keeps the cookies from getting too salty. If you’re out of butter, you can use coconut oil or even margarine, but those will slightly change the flavor. I love the richness of butter, though!
Brown Sugar: It adds moisture and chewiness. If you’re in a pinch, you can make your own by mixing white sugar with a bit of molasses (1 tablespoon per cup of sugar). Coconut sugar is another good alternative for a more caramel-like flavor.
Fresh Raspberries: Fresh raspberries add tartness! If they’re unavailable, you can use frozen raspberries—just thaw and drain them first. Chopped strawberries or cranberries could also work as fun substitutes.
Chocolate Chips: Semi-sweet chocolate is classic, but feel free to swap with dark chocolate for a richer taste or use white chocolate chips for a sweeter cookie. You could also mix in nuts for some crunch!
How Do You Keep Your Cookies Chewy?
The secret to chewy cookies lies in the method and ingredients used. Here are tips to achieve that soft, chewy texture:
- Use melted butter to combine your wet ingredients. It creates a denser dough that spreads more evenly.
- Add an extra egg yolk! The yolk adds fat which contributes to chewiness.
- Don’t overmix the dough once you add the flour. This helps keep the cookies tender.
- Take the cookies out when they look slightly underbaked in the center; they will continue to cook on the baking sheet.
Follow these techniques, and your cookies will be the perfect balance of soft and chewy! Enjoy your baking! 🍪
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- For The Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chopped chocolate chunks
- 1 cup fresh raspberries (gently tossed in a bit of flour to prevent sinking)
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 10-12 minutes for baking time. Plus, don’t forget to let the cookies cool for about 5 minutes on the baking sheet! All in all, you’ll be enjoying these scrumptious cookies in about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture is important because it will give your cookies the right texture. Once mixed, set it aside.
3. Combine Wet Ingredients:
In a large bowl, take your melted butter and whisk it together with the brown sugar and granulated sugar until everything is smooth and combines nicely.
4. Add Eggs and Vanilla:
Now it’s time to add your egg, egg yolk, and vanilla extract to the butter-sugar mix. Whisk until everything is blended together beautifully.
5. Mix the Dry and Wet Ingredients:
Gradually add your dry ingredient mixture to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix, as that can make your cookies tough!
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips and the floured raspberries, taking care not to squish the raspberries too much. This is where the magic happens—each bite will be filled with delicious tartness and chocolate!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop dough balls onto your lined baking sheets, spacing them about 2 inches apart. This gives them room to spread as they bake.
8. Optional Flaky Sea Salt:
If you’re feeling fancy, sprinkle a little flaky sea salt on top of each dough ball. It adds a nice flavor contrast!
9. Bake:
Pop your baking sheets into the preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are golden and the centers still look a bit soft.
10. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. They’re best enjoyed warm, so don’t wait too long before treating yourself!
11. Indulge!
Finally, grab a glass of milk or your favorite beverage and enjoy these chewy, gooey raspberry chocolate chip cookies. Each bite is a delightful mix of flavors that you’re sure to love!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and gently drain any excess liquid. Tossing them in a bit of flour before folding them into the dough will help prevent them from sinking to the bottom of the cookies.
Can I Substitute the Butter with Coconut Oil?
Absolutely! You can substitute melted coconut oil for the unsalted butter. Just keep in mind that it may slightly alter the flavor, giving it a hint of coconut, but it will still yield delicious cookies!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer-safe bag. They should keep well for up to 2 months.
What If My Cookies Spread Too Much?
If your cookies spread too much, it could be due to too much butter or not enough flour. Ensure your measurements are accurate, and try chilling the dough for about 30 minutes before baking. This can help control the spread and create thicker cookies!