These raspberry and chocolate chip cookies are a sweet treat! The juicy raspberries mix perfectly with the rich chocolate chips for a yummy experience.
Honestly, each bite is like a bite of happiness! I love how easy they are to make. Just mix, scoop, and bake—I could snack on these all day long! 😍
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re short on butter, you can use a half cup of coconut oil for a dairy-free alternative or even margarine, but it may change the flavor slightly.
Sugars: Both granulated and brown sugars provide sweetness and moisture. If you prefer a less sweet cookie, you could use 1/2 cup of each instead. Coconut sugar is another great choice for a lower glycemic index.
Raspberries: Fresh is amazing, but frozen raspberries work too! If using frozen, don’t worry about thawing them first—just add them directly to the batter. You will end up with some lovely juice and a touch of color.
Chocolate Chips: While semisweet is standard, feel free to use dark or milk chocolate chips based on your taste. For a different flavor profile, white chocolate chips would also pair nicely with raspberries.
How Do I Ensure My Cookies Stay Soft Inside?
Achieving that soft and chewy cookie texture is key to success. Here are some tips to help you out:
- Don’t overmix the dough after adding the dry ingredients—just mix until everything is combined!
- Underbake slightly; cookies will continue cooking on the baking sheet after they come out of the oven. Aim for a light golden color.
- Use room temperature ingredients, as this helps them incorporate better and create a uniform dough.
- Chilling your dough for 30 minutes before baking can also help the cookies maintain their shape and provide a thicker texture.
Raspberry And Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 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 or chunks
- 1 cup fresh raspberries (gently rinsed and patted dry)
- Flaked sea salt (for sprinkling on top, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10-12 minutes to bake. After baking, you’ll want to let the cookies cool for 5 minutes on the baking sheet before transferring them to a rack. In total, you can enjoy fresh cookies in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the oven is hot enough when you’re ready to bake. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer.
3. Add the Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract to the mixture and continue to mix until it’s fully combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps ensure the baking soda is evenly distributed throughout the flour, which is key for rising!
5. Mix Everything Together:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix—you want the dough to be smooth, not tough.
6. Add Chocolate Chips and Raspberries:
Gently fold in the chocolate chips and fresh raspberries. Take your time here to make sure you don’t crush the raspberries too much; you want to keep their shape for a juicy burst!
7. Scoop Your Cookies:
Using a cookie scoop or a tablespoon, drop about 1.5 tablespoons of dough onto the lined baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Sprinkle with Sea Salt:
If you like, now’s the time to sprinkle a tiny bit of flaked sea salt on top of each cookie before they go in the oven. This adds a nice salty touch that complements the sweetness perfectly!
9. Bake Your Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. Make sure to keep an eye on them—they should be golden brown around the edges while still being soft in the center.
10. Cool and Enjoy:
Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious cookies with a cup of milk or on their own!
These cookies combine the tartness of fresh raspberries with the sweetness of chocolate chips for a delightful twist on a classic treat. Enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! You can absolutely use frozen raspberries. There’s no need to thaw them; just fold them into the batter frozen. Keep in mind that this may make the cookies a bit more soggy, but they’ll still taste amazing!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months.
Can I Substitute the Butter with Coconut Oil?
Yes, you can use melted coconut oil in place of butter for a dairy-free version. Just keep in mind that it may slightly change the flavor and texture, making the cookies a little more cake-like.
What Should I Do If My Dough Seems Too Wet?
If your dough feels too wet, you can add a bit more flour, one tablespoon at a time, until it’s easier to handle. Just be careful not to add too much, as that can lead to dry cookies!