Raspberry Chocolate Chip Cookies Recipe is a must-try!
These Raspberry Chocolate Chip Cookies are buttery, sweet, and bursting with juicy raspberries and gooey chocolate chips. The perfect balance of rich and fruity, they’re soft in the middle with golden edges—a bakery-style treat made right at home!
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries chopped
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven:Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars:In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:Mix in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry:Gradually stir the dry ingredients into the butter mixture just until combined.
- Add the Goodies:Gently fold in the chopped raspberries and chocolate chips. Be careful not to mash the berries.
- Scoop and Space:Scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake to Perfection:Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool and Enjoy:Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
- Chill the dough for 30 minutes before baking if you want a thicker, chewier cookie.
- Use fresh raspberries, not frozen—they release less moisture and won’t make the dough soggy.
- Add a light sprinkle of sea salt on top before baking for a delicious contrast of flavors.
- These cookies are best enjoyed the same day but can be stored in an airtight container for 2–3 days.