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Chewy Raspberry Chocolate Chip Cookies

Deliciously chewy cookies bursting with the flavors of sweet chocolate and tart raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Must be at room temperature for easy creaming.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour Do not overmix after adding.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips Can use white chocolate chips for variation.
  • 1 cup fresh raspberries Fresh preferred, but frozen can also be used without thawing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the butter mixture.
  5. Gently fold in the chocolate chips and raspberries.
  6. Drop rounded tablespoons of dough onto ungreased baking sheets.
  7. Bake for 10-12 minutes or until the edges are lightly golden.
  8. Let them cool on a wire rack before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container with parchment paper in between layers for up to three months.