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Raspberry Chocolate Chunk Cookies

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Raspberry Chocolate Chunk Cookies are a perfect combination of tangy, fresh raspberries and rich, gooey chocolate chunks. These cookies are soft, chewy, and bursting with flavor in every bite, making them a wonderful treat for any occasion. Whether you’re baking for a family gathering, a special event, or simply for yourself, these cookies will definitely hit the spot. The mix of fruity and chocolatey goodness is hard to resist, making them an irresistible addition to your dessert repertoire.

Ingredients

Scale

Here’s what you need to make Raspberry Chocolate Chunk Cookies:

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups fresh raspberries
  • 1 ½ cups semi-sweet chocolate chunks
  • ½ cup rolled oats (optional for extra texture)
  • 1 tablespoon cornstarch (optional for extra softness)

Instructions

Prepare the Dough:

  1. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Beat in the eggs, one at a time, and add the vanilla extract. Continue mixing until smooth.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined. If you’re using cornstarch and oats, add them at this stage.
  5. Add Raspberries and Chocolate: Gently fold in the fresh raspberries and chocolate chunks, being careful not to crush the berries.

Shape and Bake the Cookies:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Shape the Dough: Scoop out tablespoon-sized portions of cookie dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheet.
  3. Bake: Bake for 12-14 minutes, or until the edges are golden brown, but the centers are still soft. Keep an eye on the cookies to avoid overbaking.
  4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/raspberry-chocolate-chunk-cookies/