Hey there, cookie lovers! Today, I am beyond excited to share with you my all-time favorite cookie recipe: Raspberry and Chocolate Chip Cookies! What’s better than the delightful combination of tart, juicy raspberries and rich, melty chocolate chips? It’s like a party in your mouth that you can whip up in under 30 minutes—perfect for those days when you need a treat fast!
This recipe always brings back sweet memories of my childhood, baking in the kitchen with my mom. She taught me that the best recipes come from experimenting, and combining flavors in unexpected ways—like this delightful duo of raspberries and chocolate. It’s the kind of treat that feels cozy and indulgent, whether you’re having a quiet night in or entertaining friends. So, let’s get started and create some delicious memories together!
What’s in Raspberry and Chocolate Chip Cookies?
Unsalted Butter: Using softened unsalted butter gives our cookies that rich, creamy texture. Organic butter works great, but any good quality will do!
Brown Sugar & Granulated Sugar: This duo is the magic for that ideal chewy texture. Brown sugar adds moisture and a hint of caramel flavor, while granulated sugar helps achieve that slight crunch.
Egg: The egg acts as a binding agent, holding everything together while providing moisture—making our cookies soft and delectable.
Vanilla Extract: Ah, the quintessential baking essential! It adds a warm, aromatic note that elevates any cookie.
All-Purpose Flour: This is the backbone of our cookie dough, providing structure and that classic cookie bite we all crave.
Baking Soda: This little leavening agent helps our cookies rise perfectly, ensuring they’re not too dense.
Salt: Just a pinch to enhance all the flavors—don’t skip it!
Fresh Raspberries: The showstopper of the recipe! These juicy gems add a burst of freshness and a lovely tartness that beautifully contrasts with chocolate.
Chocolate Chips: I usually go for semi-sweet chocolate, but feel free to play around with dark chocolate if you want a richer flavor!
Sea Salt: A sprinkle on top before baking enhances the sweetness and makes the flavors pop even more.
Is Raspberry and Chocolate Chip Cookies Good for You?
Absolutely, but like any treat, they should be enjoyed in moderation!
Raspberries: These little fruits are packed with vitamins and antioxidants. They’re low in calories and high in fiber, which can support digestion—score!
Chocolate Chips: Dark chocolate contains antioxidants and can be a good source of minerals. Just remember, the higher the cocoa content, the better it is for you, so indulge responsibly!
The only downside? Well, they are cookies, after all, and while they might not fall into the health food category, they sure bring joy to the heart! So, maybe save these for a treat rather than a daily snack, hmm?
Ingredients
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh raspberries
– 1/2 cup chocolate chips (semi-sweet or dark)
– Sea salt (for sprinkling)
*Serves: About 12 delicious cookies*
How to Make Raspberry and Chocolate Chip Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this makes cleanup a breeze!
2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well-combined. You’ll want it to be light and fluffy—this step helps create that irresistible texture!
3. Add in the egg and vanilla extract, mixing well. This is where the magic starts happening!
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add those dry ingredients into the wet ingredients. Mix until just combined—no one wants tough cookies, so avoid overmixing!
6. Gently fold in the fresh raspberries and chocolate chips. It’s like a treasure hunt in cookie dough!
7. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. They will spread a bit!
8. Sprinkle a small pinch of sea salt on top of each cookie dough ball—trust me, this is the secret touch!
9. Bake in the preheated oven for 10-12 minutes, or until the edges get lightly golden and the centers are set.
10. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Sweet Tips for Raspberry and Chocolate Chip Cookies!
– For extra flavor, try substituting with dark chocolate chips or even adding a splash of almond extract for a warm, nutty note!
– These cookies are delightful warm but just as yummy at room temperature. Pair them with a glass of milk or a steaming cup of tea for a delightful treat!
– Feel free to mix things up! Add nuts or switch out raspberries for blueberries if that’s your jam!
I can’t wait for you to try these Raspberry and Chocolate Chip Cookies! They’re easy, quick, and oh-so-delicious—perfect for any occasion! After you bake a batch, be sure to share your thoughts. Happy baking!
