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Delicious Raspberry Chocolate Chip Cookies on a plate

Raspberry Chocolate Chip Cookies

Delightful cookies that combine the tartness of fresh raspberries with rich dark chocolate, perfect for a snack or dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure the butter is softened but not melted.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Frozen raspberries can be used, but add them directly from the freezer.
  • 1 cup dark chocolate chips Could substitute with milk chocolate or white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
  5. Fold in the raspberries and chocolate chips.
Baking
  1. Drop by rounded tablespoon onto ungreased baking sheets.
  2. Bake for 10-12 minutes or until the edges are lightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

These cookies are great served warm with a glass of milk or with a scoop of vanilla ice cream on top. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.