Description
Soft baked raspberry chocolate chip cookies with a sweet tart blend and rich chocolate pockets.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries, chopped
1 1/2 cups semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream together the softened butter, granulated sugar, and brown sugar.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the butter mixture just until combined.
6. Fold in the chopped raspberries and chocolate chips.
7. Scoop spoonfuls of dough onto baking sheets.
8. Bake 10–12 minutes or until edges lightly brown.
9. Cool before transferring to a rack.
Notes
Best enjoyed within two days.
Freeze dough scoops for fresh cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry chocolate chip cookies, sweet tart blend, soft baked cookies, fruit chocolate cookies, berry chocolate chips