I love baking and eating cookies. I am always looking for different kinds of cookies to make or different mix-ins to add to a chocolate chip cookie.
Raspberries and chocolate are pair well together so I thought I would add it to my chocolate chip cookie dough recipe. These were a huge hit with my friends because they are soft a juicy on the inside with melted chocolate in every bite. I prefer to use semi-sweet chocolate chips but I think this cookie would be great with white chocolate.
Raspberry Chocolate Chunk Cookies
Serving: 12-15 cookies
Total time: 1 hour and 30 minutes
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks or semi-sweet chocolate chips or white chocolate chips
1 1/2 cups frozen or fresh raspberries
Step 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Step 2: In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy.
Step 3: Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
Step 4: Add the flour, baking soda, and salt and mix again on low speed until combined.
Step 5: Gently stir in the chocolate chunks and frozen or fresh raspberries, trying not to mash the raspberries too much. If you are using fresh raspberries the dough will be moister. You can refrigerate for 30 minutes to 1 hour to prevent too much spreading.
Step 6: Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment-lined baking sheet, about 2-inches apart. Bake for 10-12 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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