Description
Delightful cookies combining dark chocolate and tart raspberries, creating a sweet and unique treat.
Ingredients
Scale
- 1 cup salted butter (softened, 227g)
- 3/4 cup light brown sugar (packed, 150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat your oven to 350°F and line your baking sheet with parchment paper.
- In a stand mixer, beat the softened butter and both sugars on medium speed until light and creamy, about 2-3 minutes.
- Add the eggs and vanilla extract, mixing until combined.
- Gradually add the flour, baking soda, and salt, mixing on low speed until just combined.
- Gently fold in the chocolate chunks and frozen raspberries with a spatula.
- Use a 2-tablespoon cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make-ahead tips: Refrigerate the cookie dough for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, baking, raspberry, chocolate, dessert