These chewy raspberry chocolate chip cookies are a delightful treat! With sweet raspberries and melty chocolate chips, every bite is a burst of flavor. Yummy!
Honestly, how can you resist mixing berries and chocolate? They pair up like best friends! I love enjoying these cookies warm, with a glass of milk—heaven!
Key Ingredients & Substitutions
Butter: Use unsalted butter, which allows you to control the salt content. If you’re short on butter, coconut oil can be a great alternative, giving a unique flavor.
Raspberries: Fresh raspberries are best for vibrant color and flavor. If they aren’t available, you can use frozen raspberries—just slightly thaw and drain excess moisture to prevent soggy cookies.
Chocolate Chips: I recommend semisweet chocolate chips for a balanced sweetness with the tart raspberries. You can also use milk chocolate for a sweeter cookie or dark chocolate for a more intense flavor. Enjoy some chopped chocolate for bigger melty pockets!
Sugars: The combination of granulated and brown sugar gives a nice chewiness. In a pinch, you can use all granulated sugar, but your cookies may turn out a bit less soft.
How Do I Get My Cookies Perfectly Chewy?
To achieve that perfect chewy texture, focus on a few key points. First, don’t overmix your dough after adding the flour; just stir until combined. Overmixing can lead to tough cookies.
- Measure your flour properly—too much can dry out your cookies. Use the spoon-and-level method instead of scooping directly from the bag.
- Bake them just until the edges are golden but the centers are still soft. They’ll continue to set while cooling, resulting in a chewy center.
- Let them cool on the sheet before moving them. This helps maintain their softness and structure.
Keep these tips in mind, and you’ll be on your way to creating delightful cookies that everyone will love!
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 cup fresh raspberries
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow for an additional 5 minutes of cooling on the baking sheet before transferring them to a wire rack. Overall, you’ll be enjoying these sweet treats in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer (or a whisk if you’re feeling strong) to cream these ingredients together until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt in the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as we want our cookies to stay soft and chewy!
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips or chopped chocolate. Then, carefully fold in the fresh raspberries, trying to keep them intact to avoid too much juice leaking into the dough.
7. Portion the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball, as they will spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. Look for lightly golden edges while keeping the centers soft to achieve that chewy texture!
9. Cool and Enjoy:
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. Enjoy your chewy, gooey raspberry chocolate chip cookies with a cold glass of milk or a warm cup of tea!
Your kitchen will smell gorgeous, and these cookies will be the highlight of your day—happy baking!
Can I Use Frozen Raspberries Instead?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before folding them into the dough. This helps prevent the cookies from becoming too wet or soggy.
Can I Substitute the Chocolate Chips?
Absolutely! You can switch out semisweet chocolate chips for milk chocolate or dark chocolate, depending on your preference. You could also use white chocolate for a sweeter contrast with the raspberries.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw before enjoying!
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it contains xanthan gum or add a small amount to help with texture. The cookies may vary slightly in texture, but they should still be delicious!
