Dessertscambreabakes5.0
Raspberry Chocolate Chip Cookies
These soft and chewy raspberry chocolate chip cookies are stuffed with juicy raspberries and dark chocolate chips. Make them year round with frozen or fresh raspberries with no cookie dough chilling required!
👥 15 Servings⏱️ Prep & Cook: 41 min⏳ Prep: 30 min🔥 Cook: 11 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
2
Melt the butter. Set aside to cool to room temperature. Depending on how hot the butter got, this may take ⏱️ 10-30 minutes!
3
Scrape all of the butter into a bowl and whisk in the sugars until it emulsifies and thickens.
4
Then mix in the egg, egg yolk, and vanilla.
large egg (room temperature)1large egg yolk (room temperature)1
5
Fold in the flour, baking soda, baking powder, and salt until almost combined. Then, fold in the chocolate chips and raspberries. Set the bowl of dough aside for ⏱️ 10 minutes, this will firm up the dough and make it easier to scoop.
6
Scoop the cookie dough with a 3-tbsp cookie scoop onto the prepared baking sheets (6-8 cookies max on each tray). Press extra chocolate chips on top. Bake on the middle rack of the oven for ⏱️ 11-13 minutes. Immediately out of the oven, sprinkle with crushed freeze-dried raspberries. Then, let the tray cool completely on the wire rack before removing them.
freeze-dried raspberries (for the tops)
Nutrition Facts
calories
203 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
218 mg
protein Content
3 g
trans Fat Content
0.3 g
cholesterol Content
46 mg
carbohydrate Content
23 g
saturated Fat Content
7 g
unsaturated Fat Content
3 g
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