Description
Rich raspberry chocolate chunk cookies blend sweet-tart fruit with velvety chocolate in a delightful homemade treat. Crumbly edges and gooey centers make these cookies a perfect companion for your afternoon coffee or evening dessert.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (353g) all-purpose flour
- 1 cup (227g) salted butter, softened
- 1 ½ cups (210g) frozen raspberries
- 1 cup dark chocolate chunks
Sweet Ingredients:
- ¾ cup (150g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Warm the oven to a precise 350°F (175°C), ensuring an even temperature distribution. Create a non-stick surface by layering a baking sheet with parchment paper.
- Utilize a stand mixer to whip softened butter with light brown and granulated sugars until the mixture transforms into a fluffy, aerated consistency, approximately 2-3 minutes.
- Introduce eggs and vanilla extract into the butter blend, thoroughly incorporating while periodically scraping the bowl’s interior to guarantee uniform integration.
- Gradually introduce dry ingredients – flour, baking soda, and salt – at a low mixer speed, blending until ingredients are just harmoniously combined.
- Delicately fold dark chocolate chunks and frozen raspberries into the dough, maintaining the berries’ structural integrity to prevent excessive crushing.
- Portion the dough using a two-tablespoon cookie scoop, strategically placing dollops on the prepared baking sheet with two-inch intervals to allow proper spreading.
- Slide the baking sheet into the preheated oven, allowing cookies to bake for 10-12 minutes until edges acquire a golden-brown hue and centers appear softly set.
- Let cookies rest momentarily on the baking sheet to stabilize, then transition them onto a wire cooling rack, permitting complete temperature equilibration before serving.
Notes
- Freeze raspberries beforehand to prevent excessive bleeding and maintain cookie texture during baking.
- Use cold, dark chocolate chunks for best melting performance and rich flavor distribution throughout the cookie.
- Avoid overmixing the dough to keep cookies soft and prevent tough, dense texture.
- Let cookies rest on baking sheet for 2-3 minutes after removing from oven to help them set and prevent crumbling.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Handle frozen raspberries gently to prevent color bleeding and preserve their delicate structure in the cookie dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg