Chocolate Raspberry Cookies
Soft and chewy chocolate raspberry cookies with rich cocoa flavor, melty chocolate chips, and bursts of tart raspberries. These bakery-style cookies are easy to make and perfect for dessert trays or everyday baking.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 18 cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup frozen raspberries
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix melted butter, brown sugar, and granulated sugar until smooth.
3. Add egg, egg yolk, and vanilla extract and mix until creamy.
4. In a separate bowl, combine flour, baking soda, and salt.
5. Add dry ingredients to wet ingredients and mix until just combined.
6. Fold in chocolate chips evenly.
7. Gently fold in frozen raspberries, working quickly.
8. Scoop dough into balls and place 2 inches apart on baking sheet.
9. Bake for 11 minutes until edges are set and centers are soft.
10. Cool on baking sheet, then transfer to a rack to finish cooling.
Notes
Use frozen raspberries to prevent excess moisture.
Do not overmix after adding raspberries.
Slightly underbake for soft centers.
Store in airtight container for up to 4 days or freeze up to 2 months.
Find it online: https://pinchofwarmthbakes.com/chocolate-raspberry-cookies/