Raspberry Chocolate Chunk Cookies
A delightful blend of sweet and tart flavors, these cookies feature creamy melted chocolate and fresh raspberries for a blissful treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Softened but not melted
- 1 cup granulated sugar For sweetness
- 1 cup brown sugar, packed Adds depth and richness
- 2 large eggs Essential for binding
- 2.5 cups all-purpose flour Provides structure
- 1 teaspoon baking soda Helps the cookies rise
- 0.5 teaspoon salt Enhances flavors
- 1 cup semi-sweet chocolate chunks Rich and melty
- 1 cup fresh raspberries Vibrant and bursting with tartness
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chunks and fresh raspberries gently.
Baking
- Using rounded tablespoons, drop the cookie dough onto baking sheets lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, until edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For best results, avoid overmixing the dough and keep an eye on the baking cookies. These cookies are great warm, with milk, or as a festive gift.