Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect balance of tart frozen raspberries and rich bittersweet chocolate chunks. Flash freezing the berries keeps them intact during baking, ensuring bursts of fruity flavor in every bite. These cookies are soft in the center with golden edges, making them an irresistible treat.
Ingredients
Scale
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tbsp 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks 70% cocoa solids
- ½ cup 60g flash frozen fresh raspberries, plus extra 30g for topping
Instructions
- Flash Freeze the Berries: Place the fresh raspberries on a tray lined with waxed or parchment paper and freeze them for 30 minutes until they are hardened. This prevents them from breaking apart in the dough.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F and line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Dough Base: In a large bowl, cream together the very soft butter, brown sugar, granulated sugar, and vanilla extract using a spatula until the mixture is pale, smooth, and fluffy. Then mix in the egg until it's fully incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
- Mix Dry Ingredients into Wet: Slowly fold the dry mixture into the butter and sugar mixture until fully combined, being careful not to overmix.
- Add Chocolate and Raspberries: Gently fold in the chocolate chunks followed by the flash frozen raspberries. Handle gently to prevent the berries from breaking and releasing juices, which can make the dough wet and blue-tinged.
- Shape the Cookies: Using a 1.5 oz cookie scoop, place mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press extra chocolate chunks and some broken frozen raspberries on top of each dough ball for an attractive finish.
- Bake: Bake the cookies for 14 minutes until the edges are golden brown but the centers remain slightly soft.
- Cool: Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Notes
- Flash freezing the raspberries is essential to keep them from turning the dough wet and blue due to juice leakage.
- Handle the dough gently after adding berries to preserve their shape.
- You can substitute bittersweet chocolate chunks with semisweet chocolate if preferred.
- For chewier cookies, take them out as soon as edges turn golden and centers are soft; they will set more as they cool.
- Use parchment paper or silicone baking mats to prevent sticking without adding extra grease.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
