These raspberry and chocolate chip cookies are a delight! Soft, chewy, and loaded with sweet chocolate and tart raspberries, they hit all the right spots.
Every bite is a little party in your mouth! I love making these on lazy afternoons, and they vanish quickly from the cookie jar. You might need to hide a few for yourself! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the best texture. If you’re in a pinch, you can use margarine, but I find butter gives a richer taste!
Granulated and Brown Sugar: A mix of these sugars contributes to the cookies’ chewiness. If you’re looking for a lower sugar option, coconut sugar can work, but it will change the flavor slightly.
Chocolate Chips: Semi-sweet is classic, but you can use dark chocolate or even white chocolate for a different twist. Yum!
Raspberries: Fresh raspberries really pop in this recipe. If they’re not available, frozen works too—just make sure they’re drained well to avoid too much moisture.
Flaky Sea Salt: This is optional, but it elevates the cookie’s flavor. If you don’t have it, regular table salt is fine but use less.
How Do I Avoid Overmixing for Soft Cookies?
Overmixing the dough is a common mistake that can make cookies tough. Here’s how to keep them soft:
- Mix just until the dry ingredients are combined with the wet. It’s okay if a few flour streaks remain.
- When folding in the raspberries and chocolate, be gentle. Break them too much, and you’ll create a pink cookie batter instead of delicious blobs of flavor!
- Use a cookie scoop for even sizes and don’t flatten the dough; let them spread naturally while baking.
Taking care with your mixing will help those cookies stay soft and chewy! Enjoy the baking!
Raspberry and Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips or chunks
- 1 cup fresh raspberries (can use frozen, thawed and drained)
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the dough and 10-12 minutes for baking. Don’t forget to let the cookies cool for a few minutes before enjoying them! So roughly, you’re looking at about 30 minutes total from start to enjoying.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats to make for easy cleanup later.
2. Making the Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or a sturdy spoon. Mix until it’s light and fluffy, which will take about 2-3 minutes. Then, beat in the eggs, one at a time, making sure each one is incorporated before adding the next. Stir in the vanilla extract.
3. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This creates an even mixture of your dry ingredients. Gradually add this mixture to the wet ingredients, mixing until just combined—be careful not to overmix, as we want those cookies to be soft!
4. Adding Chocolate and Raspberries:
Now it’s time to gently fold in the chocolate chips and the raspberries. Use a spatula to incorporate them without breaking the juicy raspberries too much. This helps to keep those lovely pockets of berry goodness in your cookies!
5. Shaping the Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the lined baking sheets, leaving about 2 inches between each one. If you like, you can give them a light sprinkle of flaky sea salt on top.
6. Baking the Cookies:
Pop the baking sheets into the oven and bake for 10-12 minutes. You want the edges to be golden brown while the centers remain soft and slightly underbaked. That’s how you get that gooey texture!
7. Cooling Off:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them to firm up a little. Then, transfer them to a wire cooling rack to finish cooling completely.
8. Time to Enjoy!
Now, grab a cookie (or two)! These raspberry and chocolate chip cookies are best enjoyed with a nice glass of milk, coffee, or your favorite drink. Enjoy the balance of sweetness from the chocolate and tartness from the raspberries—delicious!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just make sure to thaw and drain them well before adding to the dough. This prevents excess moisture from making the cookies soggy, and they’ll still provide great flavor!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh for longer, you can freeze them. Just wrap them tightly and store in a freezer-safe bag or container for up to 3 months!
Can I Substitute the Butter with Margarine or Oil?
You can use margarine, but be aware that it may change the flavor slightly. If you’d prefer an oil, a light vegetable oil can work, but the cookies won’t have the same rich, buttery taste or texture.
What Can I Do If My Dough Is Too Sticky?
If your dough is too sticky to scoop, try chilling it in the refrigerator for 30 minutes. This will firm it up and make it easier to handle. Just keep in mind that the baking time may vary slightly!
