Description
Sweet symphony of flavors dance through these raspberry chocolate chip cookies, offering a delightful twist on classic comfort. Homemade goodness meets fruity richness, creating an irresistible treat you cannot resist sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 egg
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
Chocolate and Fruit Ingredients:
- ½ cup (90g) dark or semi-sweet chocolate chips
- ½ cup (60g) fresh or frozen raspberries (gently patted dry)
Seasoning and Leavening Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the cookie foundation by softening butter and combining it with brown and granulated sugars in a spacious mixing vessel, whipping until the mixture achieves a light, airy consistency.
- Incorporate the egg and vanilla extract, stirring thoroughly to create a smooth, homogeneous base that binds all components together.
- In a separate container, sift together flour, baking soda, and salt, ensuring even distribution of dry ingredients.
- Gradually integrate the dry mixture into the wet ingredients, folding gently to maintain the dough’s delicate texture without overmixing.
- Delicately introduce chocolate chips, distributing them evenly throughout the cookie dough for consistent flavor.
- Gently fold fresh raspberries into the mixture, taking care to minimize crushing while ensuring their even placement.
- For enhanced cookie structure, refrigerate the dough for approximately 30 minutes, allowing ingredients to meld and firm up.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper to prevent sticking.
- Using a tablespoon, portion out uniform cookie rounds onto the prepared baking surface, maintaining adequate spacing between each.
- Bake for 10-12 minutes, watching for golden-brown edges while preserving a soft, slightly undercooked center.
- Allow cookies to rest on the baking sheet for five minutes, enabling them to set and firm slightly.
- Transfer to a wire cooling rack, letting them reach room temperature for optimal texture and flavor melding.
- Serve alongside a refreshing beverage, enjoying the delightful combination of rich chocolate and tangy raspberries.
Notes
- Handling delicate raspberries requires a gentle touch to prevent turning the entire dough pink while preserving their fresh burst of flavor.
- Frozen raspberries work perfectly when fresh aren’t available, just pat them dry and dust with a bit of flour to prevent color bleeding.
- Refrigerating the dough allows chocolate chips and raspberries to firm up, helping maintain distinct texture and preventing excessive spreading during baking.
- Use room temperature butter and egg for smoother dough consistency, ensuring even mixing and better cookie structure.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg