Description
Delight in these soft, chewy Raspberry Chocolate Chunk Cookies, blending fresh raspberries and rich dark chocolate chunks for the perfect balance of tartness and sweetness. This easy-to-make recipe yields tender cookies with a hint of vanilla and an optional sprinkle of flaky sea salt to enhance the flavors, making them an irresistible dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dark chocolate chunks
- 3/4 cup fresh raspberries (patted dry)
- Optional: flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and seasoning evenly throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, creamy, and well aerated, which will contribute to the cookie’s soft texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugars, mixing until fully combined to enrich the dough and add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which could make the cookies tough.
- Fold in Chocolate Chunks and Raspberries: Carefully fold in the dark chocolate chunks, then gently fold in the fresh raspberries, being cautious to not crush the berries and cause excess moisture in the dough.
- Scoop Dough onto Baking Sheets: Using a tablespoon, scoop heaping portions of dough onto the lined baking sheets, spacing them apart to allow for spreading during baking. Optionally, sprinkle each cookie with flaky sea salt for a flavor contrast.
- Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their delicate texture.
Notes
- Ensure raspberries are completely dry before folding into the dough to prevent excess moisture that could affect cookie texture.
- If using frozen raspberries, add them directly without thawing to minimize added moisture.
- For a flavor twist, consider adding 1/4 teaspoon almond extract to the batter or substituting dark chocolate chunks with white chocolate chunks.
