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–+ servings
Raspberry Chocolate Chip Cookies

Delicious Raspberry Chocolate Chip Cookies Made Easy

Indulge in these soft and chewy Raspberry Chocolate Chip Cookies, a delightful blend of rich chocolate and tart raspberries that’s quick to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Melted and cooled slightly
  • 1 cup White Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1 large Egg Room temperature
  • 1 tbsp Vanilla Bean Paste Can substitute with vanilla extract
  • 2 cups All-Purpose Flour Spoon and level for measurement
  • 1 tsp Baking Soda Ensure it's fresh
  • 1 tsp Baking Powder Ensure it's fresh
  • 1/2 tsp Kosher Salt Balances sweetness
For the Add-Ins
  • 1 cup Dark Chocolate Chunks High-quality chocolate recommended
  • 1 cup Frozen Raspberries Avoid fresh to prevent breaking apart

Equipment

  • Mixing bowl
  • Saucepan
  • Spatula
  • Baking Sheet
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Melt the unsalted butter in a small saucepan or microwave for about 1 minute until melted. Let it cool for approximately 10 minutes.
  2. Whisk cooled melted butter with white granulated sugar and light brown sugar until smooth, about 2 minutes. Stir in the egg and vanilla bean paste until combined.
  3. Sift together the all-purpose flour, baking soda, baking powder, and kosher salt in a separate bowl. Whisk until evenly mixed.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not over-mix.
  5. Fold in the frozen raspberries and dark chocolate chunks gently without breaking apart the raspberries.
  6. Scoop 2 oz portions of dough onto a parchment-lined baking sheet, leaving space for spreading.
  7. Preheat the oven to 350°F (175°C) and bake for 12-13 minutes until edges are golden brown. Rotate the baking sheet halfway through.
  8. Optionally, reshape cookies with a cookie cutter for uniform appearance immediately after baking.
  9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, follow expert tips and store properly to maintain freshness.

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