Description
These Raspberry Chocolate Chip Cookies are a delightful blend of rich chocolate and tart raspberries, easy to make in under 30 minutes.
Ingredients
Scale
- 0.5 cup Unsalted Butter (Melted)
- 0.5 cup Granulated Sugar (Can substitute with coconut sugar)
- 0.5 cup Light Brown Sugar (Can use dark brown sugar for richer taste)
- 1 large Egg (Can substitute with a flax egg)
- 1 teaspoon Vanilla Bean Paste (Pure vanilla extract can be used)
- 1.75 cups All-Purpose Flour (Can use gluten-free flour blend)
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Baking Powder (Can be omitted if using only baking soda)
- 0.25 teaspoon Kosher Salt
- 1 cup Dark Chocolate Chunks (Chocolate chips can be used)
- 1 cup Frozen Raspberries (Fresh raspberries not recommended)
Instructions
- Melt the butter in a microwave or saucepan, about 30–45 seconds. Let cool for 10 minutes.
- In a mixing bowl, combine melted butter, granulated sugar, and light brown sugar. Whisk until thick paste forms. Add egg and vanilla bean paste, stir until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture, stirring gently until just combined.
- Fold in frozen raspberries and dark chocolate chunks.
- Drop rounded balls of dough onto a parchment-lined baking sheet, about 2 inches apart.
- Preheat the oven to 350°F (175°C). Bake for 12-13 minutes until golden brown edges form.
- Remove cookies and reshape with a round cookie cutter if needed.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Raspberry Chocolate Chip Cookies