Raspberry Chocolate Chip Cookies
Raspberry chocolate chip cookies are a delightful twist on a classic favorite. The sweetness of rich, dark chocolate pairs perfectly with the tangy burst of raspberries, all encased in a soft, chewy cookie. These cookies deliver a unique combination of flavors that’s both indulgent and refreshing, making them an irresistible treat for any occasion.
Biting into one of these cookies, you’ll first notice the smooth bittersweet chocolate, followed by the vibrant, slightly tart raspberry pieces. This balance of flavors makes each cookie taste complex yet comforting, perfect for anyone looking to elevate their cookie game.
Key Ingredients to Make Raspberry Chocolate Chip Cookies
- Bittersweet chocolate chunks – Rich chocolate with a slightly bitter edge, balancing the sweetness of the cookie.
- Light brown sugar – Adds moisture and a deeper, caramel-like flavor, making the cookies soft and chewy.
- Granulated sugar – Lends sweetness and helps achieve a perfectly crisp edge.
- Unsalted butter – Softened to create a creamy base that binds everything together.
- Flash-frozen raspberries – The star ingredient that brings a vibrant tartness, complementing the chocolate.
- All-purpose flour – Forms the structure of the cookies, providing just the right amount of chewiness.
- Pure vanilla extract – Adds a hint of warmth and depth to the flavor profile.
- Baking soda and baking powder – These leavening agents help the cookies rise slightly and achieve a soft texture.
- Egg – Provides richness and binds the dough together.
Simple Steps for Irresistible Cookies
- Prepare the raspberries by flash freezing them for at least 30 minutes. This step keeps them firm and prevents them from leaking into the dough.
- Make the dough by creaming butter with both sugars until light and fluffy, then beating in the egg and vanilla. Combine dry ingredients in a separate bowl before gradually folding them into the wet mixture.
- Add the mix-ins by gently folding in the bittersweet chocolate chunks, followed by the frozen raspberries. Be careful not to overmix the dough.
- Shape and bake by scooping out dough balls and placing them on lined baking sheets. Top with extra chocolate and raspberries if desired. Bake for 12-14 minutes until golden at the edges but soft in the center.
Tips for Perfect Raspberry Chocolate Chip Cookies
To ensure your cookies bake up perfectly, make sure to use properly frozen raspberries. If the raspberries are too soft, they will bleed into the dough, making it overly wet and messy. Keeping them frozen allows them to hold their shape, so you’ll get pockets of tangy fruit in every bite without compromising the texture.
When folding the raspberries into the dough, do so gently. Overmixing can cause the raspberries to break apart, leading to streaks of red throughout the dough rather than distinct, juicy pieces in the finished cookies.
Storing and Reheating Leftover Cookies
These cookies can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies in a single layer before transferring them to a freezer-safe bag. When you’re ready to enjoy them again, you can reheat the cookies by popping them in a 300°F oven for about five minutes to regain that freshly-baked softness.
With their rich chocolate chunks and bursts of tart raspberry, these raspberry chocolate chip cookies are a surefire way to impress anyone with a sweet tooth!
Raspberry Chocolate Chip Cookies Recipe
Zutaten
- 1 large egg
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ⅓ cups 190g all-purpose flour
- 1 teaspoon 5ml pure vanilla extract
Anleitungen
- Begin by flash freezing the raspberries. Lay them out on a tray lined with parchment or waxed paper and freeze for 30 minutes, or until the berries are firm.
- Preheat your oven to 350°F (180°C). Line two large cookie sheets with parchment paper.
- Prepare the cookie dough by combining the softened butter, light brown sugar, granulated sugar, and vanilla extract in a large bowl. Use a spatula to cream the mixture until smooth, pale, and slightly fluffy. Beat in the egg until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution. Gradually fold this dry mixture into the butter mixture until just combined.
- Gently fold in the bittersweet chocolate chunks, followed by the frozen raspberries. Be cautious not to overmix to prevent the raspberries from breaking apart, which can cause the dough to become overly moist and discolor.
- Using a 1.5 oz cookie scoop, portion out the dough onto the prepared baking sheets, leaving at least 2 inches between each mound. If desired, press additional chocolate chunks and broken frozen raspberries onto the tops of the dough balls.
- Bake the cookies for 12-14 minutes, or until the edges are golden and the centers remain slightly soft. Allow the cookies to cool on the baking sheets for about 3 minutes, then transfer them to a wire rack to cool completely.