Description
Delicious chocolate raspberry cookies that are soft, chewy, and bursting with fresh raspberries and dark chocolate chunks.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 3/4 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy. Add egg and vanilla extract, mixing until well combined.
- Gradually mix in the dry ingredients until just combined. Gently fold in raspberries and chocolate chunks, being careful not to crush the berries.
- Drop heaping tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 11-13 minutes, or until the edges are golden and the centers are just set. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For best results, use fresh raspberries.
- Allow cookies to cool completely for better texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg