Description
Indulge in the delightful fusion of rich dark chocolate and tangy raspberries with these Raspberry Chocolate Chip Cookies. These soft and chewy treats are packed with melty chocolate chunks and bursts of fruity flavor in every bite. Perfect for any occasion, from casual gatherings to festive celebrations, this no-chill cookie recipe ensures you can whip up a batch in no time. Whether enjoyed fresh from the oven or paired with your favorite ice cream, these cookies are sure to satisfy your sweet cravings!
Ingredients
Scale
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix melted butter with granulated and brown sugars until smooth. Add egg and vanilla, stirring until combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Gently fold in dark chocolate chunks and frozen raspberries.
- Scoop dough onto a parchment-lined baking sheet, placing six cookie balls per tray.
- Bake for 12-13 minutes until edges are golden; centers should remain soft.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg