Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted and cooled; 1/3 cup white granulated sugar; 3/4 cup light brown sugar; 1 large egg, room temperature; 1 tsp vanilla bean paste; 1 1/3 cup all-purpose flour, spooned and leveled; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1 cup dark chocolate chunks; 1/2 cup frozen raspberries

Ingredients

1/2 cup unsalted butter (melted and cooled)

1/3 cup white granulated sugar

3/4 cup light brown sugar

1 large egg (room temperature)

1 tsp vanilla bean paste

1 1/3 cup all-purpose flour (spooned and leveled)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 cup dark chocolate chunks

1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove, then let it cool for about 10 minutes.

Step 2: In a large bowl, mix the melted butter with brown sugar and granulated sugar. Whisk for 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste, stirring until fully combined.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid over mixing the dough.

Step 4: Carefully fold in the frozen raspberries and dark chocolate chunks, keeping some streaks of raspberries visible throughout the dough.

Step 5: Using a 2-ounce ice cream scoop, portion 6 cookie dough balls onto a parchment-lined baking sheet.

Step 6: Preheat the oven to 350℉. Bake the cookies for 12-13 minutes, rotating the pan halfway through. Look for golden brown edges with slightly soft centers.

Step 7: Immediately after baking, place a round cookie cutter (slightly larger than the cookies) over each warm cookie and gently swirl in a circular motion to reshape.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries directly from the freezer to prevent the dough from becoming too wet.

Substitute dark chocolate chunks with semi-sweet or milk chocolate for a sweeter taste.

For extra texture, add chopped nuts such as pecans or walnuts.

Make sure the butter is cooled before mixing to avoid cooking the egg.

FAQs

Can I use fresh raspberries instead of frozen?

It’s best to use frozen raspberries to keep the dough from becoming too wet. Fresh raspberries release more juice which can affect the texture of the cookies.

Can I substitute butter with margarine or oil?

Butter gives these cookies their rich flavor and texture. Margarine or oil may change the texture and taste, so it’s recommended to use butter for best results.