Chewy Raspberry Chocolate Chip Cookies

These cookies combine the juicy tartness of fresh raspberries with rich, semi-sweet chocolate in a chewy texture that’s hard to resist.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Main Ingredients

1 cup unsalted butter, softened Ensure it is room temperature for easy creaming.
1 cup brown sugar Adds softness and deep flavor.
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour Provides structure.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips For sweetness.
1 cup fresh raspberries Be gentle when incorporating.

Preparation

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and fluffy.
Incorporate the eggs one at a time, making sure each one is fully blended before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the creamed mixture until just combined.
Delicately fold in the semi-sweet chocolate chips and raspberries, being careful not to overmix or break the raspberries too much.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart to allow for spreading.

Baking

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

For best results, make sure butter is softened, and be gentle when folding in the raspberries. Baking times may vary based on your oven.