These Raspberry and Chocolate Chip Cookies are a sweet treat! Imagine soft cookies filled with juicy raspberries and rich chocolate chips—yum!
Every bite is a little party for your taste buds! I love how the tangy raspberries mix with the sweet chocolate. Perfect with a glass of milk or for sharing—if you can resist eating them all yourself!
Key Ingredients & Substitutions
Unsalted Butter: This helps control the saltiness of your cookies. If you only have salted butter, just skip adding extra salt in the recipe.
Sugars: Both granulated and brown sugar give a nice texture and flavor. You could use coconut sugar or a sugar substitute for a healthier version, but the texture might vary a bit.
Raspberries: Fresh raspberries are best for their juicy flavor. You can swap them with blueberries or even dried cranberries if needed. If using frozen, remember not to thaw them; it helps keep the cookies from getting too soggy.
Chocolate Chips: I recommend semisweet chocolate chips, but you can use dark chocolate for richer flavor, or even white chocolate for a fun twist!
How Do I Cream Butter & Sugars Properly?
Creaming the butter and sugars is critical for light, fluffy cookies. Here’s how to do it right:
- Start with softened butter, not melted. It should be soft enough to press your finger into but still cool.
- Use an electric mixer to blend the butter with both sugars for about 3-5 minutes, until the mixture is light in color and fluffy.
- This process incorporates air, which helps your cookies rise and stay soft!
Raspberry And Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and about 12-15 minutes to bake. Don’t forget to let the cookies cool for a bit afterward! Overall, you should plan for around 30-40 minutes from start to finish before enjoying these delicious cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier!
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy—this should take about 3-5 minutes. It’s important for this step as it adds air to your cookies, making them soft and chewy.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. After each egg is incorporated, stir in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of the baking soda for perfect cookie rise!
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, stirring just until combined. Don’t overmix; it’s okay if there are a few lumps in the dough!
6. Add Chocolate Chips and Raspberries:
Gently fold in the chocolate chips and raspberries with a spatula. Try not to break the raspberries too much so you can still enjoy their burst of flavor in the cookies.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball to allow the cookies to spread as they bake.
8. Sprinkle with Sea Salt:
If you like, sprinkle a tiny bit of flaky sea salt on top of each cookie dough ball. This will add a nice contrast to the sweetness!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. You want the edges to turn a lovely golden brown while the centers stay soft.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help them firm up a bit more.
11. Enjoy!
Now it’s time to enjoy your delicious raspberry and chocolate chip cookies! Grab a glass of milk or your favorite drink and dig in!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If using frozen raspberries, do not thaw them before adding them to the dough. This helps prevent the cookies from becoming too soggy and keeps the berries intact.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can also freeze them in a freezer-safe container for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that the blend contains xanthan gum to help with the cookie texture.
What if I Don’t Have Flaky Sea Salt?
No worries! If you don’t have flaky sea salt, you can use regular table salt or omit it entirely. The cookies will still be delicious without it, but the flaky salt adds a nice contrast to the sweetness!
