These chewy raspberry chocolate chip cookies are a delicious treat! With sweet, soft dough and bursts of juicy raspberries mixed with rich chocolate chips, they’re a real crowd-pleaser.
Honestly, what’s better than chocolate and raspberries together? I can’t resist sneaking a cookie (or two) right out of the oven. They’re perfect with a glass of milk—pure happiness!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a chewy texture. If you’re out of unsalted, you can use salted butter but reduce the added salt in the recipe to a pinch.
Granulated Sugar & Brown Sugar: Together, they create a sweet and chewy cookie. If you’re looking for healthier options, coconut sugar or a sugar substitute can work but may change the texture slightly.
Eggs: They add moisture and richness. For an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
All-Purpose Flour: This provides structure. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour blend, but make sure it includes xanthan gum.
Fresh Raspberries: They add a delicious tartness. If raspberries aren’t available, you could use blueberries or even chopped strawberries for a twist.
How Do I Keep My Cookies Chewy?
For soft and chewy cookies, there are a few key steps. First, make sure to cream your butter and sugars until light—this incorporates air that helps with texture. Measure your flour carefully; too much can lead to dry cookies.
- Bake just until the edges are golden but the centers look soft; they will continue to cook while cooling.
- Using a cookie scoop for uniform sizes ensures that they bake evenly.
And lastly, if you enjoy a hint of saltiness, try sprinkling a little flaky sea salt on top right before they finish baking—it enhances all the flavors!
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chunks or chocolate chips
- 1 cup fresh raspberries (handle gently)
Time Needed:
This recipe will take about 15 minutes to prep and another 10-12 minutes to bake. Plus, you’ll want to let the cookies cool for a bit after baking!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large bowl, mix the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. It helps to incorporate air into the mix, making your cookies chewy!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is nicely combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until they are well mixed.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir until just combined—be careful not to overmix, as this can toughen the cookies.
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chunks or chips and the fresh raspberries. Take your time with this step to avoid squishing the raspberries too much.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Pop your cookies into the oven and bake for 10-12 minutes. You want the edges to be golden and the centers to still look soft. They will firm up as they cool.
9. Cool and Transfer:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely.
10. Add a Finishing Touch:
If you’d like, sprinkle a tiny pinch of flaky sea salt on top of the cookies just before serving for a lovely flavor contrast!
Enjoy your chewy, raspberry-studded chocolate chip cookies with a glass of milk or your favorite beverage! Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be aware they will release more juice when baking, which may slightly alter the cookie consistency. Gently fold them into the dough while still frozen to minimize mushiness.
What Should I Do If My Dough Seems Too Sticky?
If the cookie dough is sticky and difficult to work with, you can chill it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to scoop and handle.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for the best texture. The cookies should turn out just as delicious!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them—just make sure to separate layers with parchment paper to prevent sticking!
