Description
Delight in these Raspberry Chocolate Chunk Cookies that perfectly blend the tartness of fresh raspberries with rich, melty dark chocolate chunks. Soft and chewy with a hint of vanilla, these cookies offer a balanced sweetness with an optional oats addition for a pleasant texture contrast. Ideal for a sweet snack or dessert, they are simple to prepare and sure to impress.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 1/2 cups dark chocolate chunks (or semisweet chocolate)
- 1 cup fresh raspberries (gently mashed or whole)
- 1/2 cup rolled oats (optional for added texture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in chocolate and raspberries: Carefully fold in the dark chocolate chunks and fresh raspberries. If using, also fold in the rolled oats for additional texture. Be gentle to keep the raspberries from breaking apart too much.
- Scoop and shape cookies: Using a cookie scoop or tablespoon, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to accommodate spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. Avoid overbaking to maintain a chewy texture.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- Handle raspberries gently to avoid excessive bursting in the dough.
- For crispier cookies, bake a few minutes longer but watch closely to prevent burning.
- Oats are optional but add a nice chew and texture.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Chocolate chunks can be substituted with chips or chopped bars depending on preference.
