Description
Indulge in the perfect blend of sweet and tart with these delectable Raspberry Chocolate Chip Cookies. Soft, chewy cookies loaded with semi-sweet chocolate chips and the delightful crunch of freeze-dried raspberries.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup freeze-dried raspberries, gently crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in mix-ins: Fold in the chocolate chips and freeze-dried raspberries gently, being careful not to overmix.
- Bake: Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried raspberries—not fresh or frozen—to keep the dough from becoming too wet.
- White chocolate chips can be substituted for a sweeter variation.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
