Description
Deliciously soft and chewy cookies combining rich dark chocolate and tart raspberries, perfect for any occasion.
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 (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 2-3 minutes until light and creamy.
- Add the eggs and vanilla extract to the mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Gently fold in the dark chocolate chunks and frozen raspberries.
- Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 10-12 minutes, or until the edges are golden and the centers remain soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a glass of milk or coffee for a delightful treat. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberry, chocolate, baking