Description

Delight in these Raspberry Chocolate Chip Cookies, a perfect blend of sweet dark chocolate chunks and tart frozen raspberries nestled in soft, tender cookie dough. This recipe uses melted butter for a rich flavor, and vanilla bean paste adds a delicate aromatic depth. Easy to make and bake, these cookies provide a luscious treat with golden edges and a soft, chewy center.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Add-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt and cool butter: Melt the unsalted butter using a microwave or stovetop and let it cool for about 10 minutes, ensuring it is warm but not hot to prevent cooking the egg later.
Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until the mixture becomes thick and paste-like. Add the room temperature egg and vanilla bean paste, stirring until fully incorporated for a smooth, homogenous batter.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt to evenly distribute the leaveners and salt throughout the flour.
Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to maintain a tender cookie texture, with a slightly coarse batter containing streaks of flour.
Fold in add-ins: Carefully fold in the frozen raspberries and dark chocolate chunks, ensuring the raspberries remain in pieces and the chocolate is evenly distributed without overworking the dough.
Portion dough: Using a 2-ounce ice cream scoop, form six evenly sized dough balls and place them spaced apart on a baking sheet lined with parchment paper to prevent sticking and allow even baking.
Preheat and bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through to ensure even browning. The cookies are done when the edges turn golden brown and the centers remain slightly soft.
Shape cookies while warm: Immediately after baking, gently press a round cookie cutter slightly larger than the cookie onto each warm cookie, swirling it in a circular motion to reshape for a neat appearance.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing to preserve texture.

Notes

Using frozen raspberries helps maintain their shape and prevents bleeding too much juice into the dough.
Cooling the butter slightly before mixing preserves the egg’s texture and prevents scrambling.
Do not overmix the dough to ensure tender cookies with a soft center.
Using parchment paper on the baking sheet aids in easy removal and cleanup.
The reshaping step post-baking helps create uniformly rounded cookies.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry chocolate chip cookies, chocolate chip cookies with raspberries, soft cookies, homemade cookies, easy cookie recipe