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Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies: Soft, Chewy, No-Chill Bliss

Discover the delight of Raspberry Chocolate Chip Cookies, a soft, chewy, no-chill recipe combining rich chocolate and tangy raspberries.
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Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 0.5 cups unsalted butter melted
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar
  • 1 large egg or 1 tablespoon ground flaxseed + 3 tablespoons water for vegan option
  • 1 teaspoon vanilla bean paste or substitute with 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda ensure freshness
  • 0.5 teaspoon baking powder ensure freshness
  • 0.5 teaspoon kosher salt or sea salt
  • 1 cups dark chocolate chunks preferably 70% cacao
  • 1 cups frozen raspberries use frozen for better structure
Optional Add-Ins
  • 1 cups nuts chopped walnuts or pecans
  • 0.5 cups coconut flakes sweetened or unsweetened

Equipment

  • mixing bowls
  • Whisk
  • ice cream scoop
  • Baking sheet
  • microwave-safe bowl
  • Wire Rack

Method
 

Steps
  1. Melt the unsalted butter in a microwave-safe bowl for about 30 seconds to 1 minute, then let cool for 10 minutes.
  2. Whisk together the melted butter, granulated sugar, light brown sugar, egg, and vanilla bean paste until smooth.
  3. In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt, then mix thoroughly.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the frozen raspberries and dark chocolate chunks, keeping visible streaks of raspberries.
  6. Scoop out portions of dough onto a parchment-lined baking sheet, spaced about 2 inches apart.
  7. Preheat the oven to 350°F (175°C) and bake for 12-13 minutes, rotating halfway through.
  8. Reshape warm cookies with a cookie cutter to create round edges.
  9. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 2 days, in the fridge for a week, or freeze for 3 months.

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