Description
These Raspberry Chocolate Chunk Cookies offer a delightful combination of rich dark chocolate and tangy fresh raspberries embedded in a soft, chewy cookie with a slightly crisp edge. Perfect for those who love a burst of juicy fruit paired with indulgent chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, setting the foundation for that perfect cookie texture.
- Add the Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in vanilla extract to infuse the dough with a rich aroma.
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined without over-mixing.
- Fold in the Chocolate Chunks and Raspberries: Gently fold in dark chocolate chunks and fresh raspberries, being careful to keep raspberries intact for bursts of juicy flavor.
- Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheet to allow spreading during baking.
- Bake: Bake for 10-12 minutes or until edges are golden brown and centers remain slightly soft, achieving a gooey, chewy texture.
- Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, then serve and enjoy these decadent Raspberry Chocolate Chunk Cookies!
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture.
- Do not over-mix the cookie dough after adding the flour to avoid tough cookies.
- Space cookies properly on the baking sheet to prevent them from merging during baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a different twist, try using white chocolate chunks instead of dark chocolate.
