Raspberry Chocolate Chip Cookies
These cookies skip the whole chilling step but still come out soft and chewy with pockets of melted chocolate and tart raspberry bursts. The frozen berries hold their shape better than fresh ones and don't bleed as much color into the dough.
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.
Notes
Makes about 28 cookies. Bake 6 cookies per sheet. Optional: use round cookie cutter to reshape warm cookies into perfect circles.