Raspberry Chocolate Chip Cookies
Delightful cookies that combine the tartness of raspberries with the sweetness of chocolate chips, perfect for any occasion.
Servings 24 cookies
Calories 150kcal
Ingredients
Main Ingredients
- 1 cup creamy unsalted butter, softened Room temperature for best results.
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs Room temperature.
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries, chopped Gently fold to avoid mashing.
- 1½ cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring just until combined.
- Gently fold in the chopped raspberries and chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly browned and the centers are soft.
- Remove from the oven and allow to cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients. Consider adding a touch of raspberry extract for enhanced flavor. Store in an airtight container for up to a week.