Description
These raspberry chocolate chip cookies are soft, chewy, and bursting with fruity sweetness and rich chocolate. A delightful twist on the classic cookie – perfect for any occasion!
Ingredients
-
1 cup unsalted butter, softened
-
¾ cup brown sugar
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 cup chocolate chips (dark or semi-sweet)
-
1 cup fresh or freeze-dried raspberries
Instructions
-
Cream butter & sugars: In a bowl, beat butter, brown sugar, and granulated sugar until creamy.
-
Add eggs & vanilla: Mix in eggs one at a time, then vanilla.
-
Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
-
Fold in goodies: Gently stir in chocolate chips and raspberries.
-
Scoop & bake: Drop spoonfuls onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until golden. Cool on a rack.
Notes
-
Use freeze-dried raspberries for less moisture and easier handling.
-
Add white chocolate chips for extra sweetness.
-
Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 160kal
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g