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Raspberry Chocolate Chip Cookies

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These soft, chewy cookies are packed with sweet-tart raspberries and melty chocolate chips, creating the perfect balance of fruity and rich flavors. A fun twist on classic chocolate chip cookies, they’re perfect for dessert or an indulgent snack!

Ingredients

Scale
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (90g) dark or semi-sweet chocolate chips
  • ½ cup (60g) fresh or frozen raspberries (gently patted dry)

Instructions

1. Prepare the Dough

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in egg and vanilla extract until well combined.

2. Add Dry Ingredients

  1. In a separate bowl, whisk together flour, baking soda, and salt.
  2. Gradually mix dry ingredients into wet ingredients until just combined.

3. Fold in Chocolate & Raspberries

  1. Gently fold in chocolate chips.
  2. Carefully fold in raspberries, being cautious not to crush them too much.
  3. (Optional) Chill the dough for 30 minutes for thicker cookies.

4. Bake the Cookies

  1. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
  2. Bake for 10-12 minutes, until edges are golden but centers remain soft.
  3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Serve & Enjoy

  • Best enjoyed warm with a glass of milk or coffee! ☕🍪

Notes

  • For extra richness, use white chocolate chips instead of dark.
  • If using frozen raspberries, do not thaw—just mix them in frozen.
  • Storage: Keep in an airtight container at room temp for 3 days or refrigerate for 1 week.

Find it online: https://ukfinda.com/raspberry-chocolate-chip-cookies/