Ingredients (~28 cookies)
- 1 cup unsalted butter, melted and cooled
- 1/2 cup white granulated sugar
- 1 1/2 cups light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla bean paste
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 cups dark chocolate chunks
- 1 cup frozen raspberries
Melt the Butter and Let It Cool
Melt 1 cup of butter in the microwave or on the stove; allow it to cool for at least 20 minutes.
The butter needs to be cool enough that it won’t scramble the eggs when you mix everything together.
Combine Wet Ingredients
In a large bowl, combine the cooled melted butter, 1 1/2 cups brown sugar, and 1/2 cup granulated sugar. Whisk for ~2 minutes until the mixture turns into a paste-like consistency.
Add both eggs and 2 tsp vanilla bean paste; stir until fully incorporated.
The mixture should look smooth and glossy at this point.
Mix in Dry Ingredients
In a separate bowl, whisk together 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Don’t overmix the dough – you want it to just come together.
Fold in Raspberries and Chocolate
Gently fold in 1 cup frozen raspberries and 2 cups chocolate chunks.
Make sure not to overmix; you should have streaks of raspberries throughout the cookie dough rather than everything being evenly distributed.
The frozen berries will start to break down slightly, which creates those nice color streaks.
Shape and Bake the Cookies
Preheat your oven to 350F.
Use a 2 oz ice cream scoop to portion the cookie dough; place 6 cookie dough balls onto a parchment-lined baking sheet, leaving space between each one.
Bake for ~12-13 minutes, rotating the pan halfway through. The cookies will have golden brown edges with slightly soft centers.
If you want perfectly round cookies, place a round cookie cutter slightly larger than each cookie over the warm cookies right after baking and gently swirl in a circular motion to reshape.
Let the cookies cool on the baking sheet for ~5 minutes before transferring to a wire rack.
Raspberry Chocolate Chip Cookies
Ingredients
Ingredients (~28 cookies)
- 1 cup unsalted butter, melted and cooled
- 1/2 cup white granulated sugar
- 1 1/2 cups light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla bean paste
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 cups dark chocolate chunks
- 1 cup frozen raspberries
Instructions
- Melt butter and cool for 20 minutes.
- Whisk cooled butter with both sugars for 2 minutes until paste-like.
- Add eggs and vanilla, stir until smooth and glossy.
- In separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet, stirring until just combined.
- Gently fold in frozen raspberries and chocolate chunks until streaky.
- Preheat oven to 350F.
- Scoop 2 oz portions onto parchment-lined baking sheet, spacing apart.
- Bake 12-13 minutes, rotating pan halfway, until edges are golden and centers slightly soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.