Description
Delight in the sweetness of these Raspberry Chocolate Chip Cookies, a simple and quick treat that satisfies any craving.
Ingredients
Scale
- 1 cup unsalted butter (melted and cooled)
- 1 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 large egg (at room temperature)
- 1 tbsp vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup dark chocolate chunks (high-quality)
- 1 cup frozen raspberries (do not use fresh)
Instructions
- Melt your unsalted butter in a saucepan or microwave. Allow it to cool for about 10 minutes.
- In a large mixing bowl, whisk together the cooled melted butter, granulated sugar, and light brown sugar until smooth. Add the egg and vanilla bean paste, stirring until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Gradually fold into the wet mixture until just combined.
- Gently fold in the frozen raspberries and dark chocolate chunks, ensuring even distribution.
- Use a 2 oz ice cream scoop to portion out the dough onto a parchment-lined baking sheet, spaced a few inches apart.
- Preheat your oven to 350°F (175°C) and bake for 12-13 minutes, rotating halfway through. Look for golden edges and soft centers.
- If cookies aren’t round, use a cookie cutter to reshape them while warm. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg