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Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies

  • Author: Mary
  • Total Time: 30-35 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free (with gluten-free flour blend option)

Description

Raspberry Chocolate Chunk Cookies are a delightful treat that perfectly balance the tart brightness of fresh raspberries with the rich indulgence of creamy chocolate chunks. These cookies feature a moist and chewy texture with a slight crisp on the edges, making them perfect for cozy snacks or festive gatherings. Made with simple, fresh ingredients, this recipe creates a sophisticated and vibrant flavor profile that’s sure to impress.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Wet Ingredients

  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract

Add-ins

  • 1 1/2 cups Fresh Raspberries (or frozen, thawed and drained)
  • 1 1/2 cups Chocolate Chunks (semisweet or bittersweet)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Make sure the butter is softened and raspberries are clean and gently patted dry to avoid excess moisture in the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter with granulated sugar and brown sugar until pale and fluffy, about 3–4 minutes, for a light texture.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract, mixing until smooth and homogeneous for proper moisture and binding.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough and ensure tender cookies.
  6. Fold in Raspberries and Chocolate Chunks: Gently fold in fresh raspberries and chocolate chunks, taking care not to crush the berries too much to maintain their shape and juiciness.
  7. Shape and Bake: Scoop cookie dough onto a parchment-lined baking sheet, spacing cookies evenly. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes until edges are golden but centers remain soft.

Notes

  • Chill the dough for at least 30 minutes before baking to help control spreading and produce thicker cookies.
  • Use fresh raspberries for best flavor and juiciness; if using frozen, thaw and drain well.
  • Do not overmix the dough once dry ingredients are added to keep cookies tender.
  • Use a cookie scoop for even-sized cookies that bake uniformly.
  • Remove cookies from oven slightly underbaked to maintain a soft, chewy center while edges crisp.
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Keywords: Raspberry cookies, chocolate chunk cookies, gluten-free cookies, berry chocolate cookies, soft chewy cookies, homemade cookies

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Find it online: https://marysplate.com/raspberry-chocolate-chunk-cookies/