Description
These irresistible raspberry and chocolate chip cookies are a perfect balance of sweetness and tang. With the burst of fresh raspberries combined with the richness of semi-sweet chocolate chips, every bite is a delightful treat. Soft, chewy, and bursting with flavor, they are sure to be a family favorite.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the mashed raspberries and chocolate chips. Be careful not to overmix to maintain the marbled effect of the raspberries.
- Shape the Cookies: Scoop about 1 1/2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden but the centers still appear slightly soft. Avoid overbaking for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh raspberries work best for this recipe, but you can use frozen raspberries as well. Just make sure to thaw and drain them to avoid excess moisture.
- For extra flavor, consider adding a pinch of cinnamon or a tablespoon of lemon zest to the dough.
- Store the cookies in an airtight container for up to 5 days to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg