These raspberry and chocolate chip cookies are a perfect sweet treat! The tartness of the raspberries mixed with gooey chocolate chips makes every bite delightful.
They’re super easy to make, and perfect for sharing or keeping all to yourself—no judgment here! I love grabbing a warm cookie with a cold glass of milk. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness. If you’re in a pinch, you can swap it with margarine or coconut oil. Just remember that the texture might be a bit different, but it will still work!
Fresh Raspberries: Fresh raspberries are crucial to the flavor, but if you can’t find any, frozen raspberries can work too. Just thaw and pat them dry to reduce excess moisture, and be gentle to avoid mushiness.
Chocolate Chips: Semi-sweet chocolate chips are typically used, but dark chocolate or even white chocolate can be yummy substitutes. If you’re looking to reduce sugar, use sugar-free chips or chips with less sugar.
Flaky Sea Salt: This is optional, but that little sprinkle elevates the flavor. If you don’t have it, regular table salt or kosher salt can also work—just use less to avoid over-salting.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is key to getting light and fluffy cookies. This process incorporates air into the mixture, resulting in a better texture! Here’s how to do it:
- Make sure your butter is softened but not melted—room temperature is best.
- In a large mixing bowl, use an electric mixer or a sturdy spatula to beat the butter until smooth.
- Add both sugars together and continue mixing for about 3 to 5 minutes until the mixture becomes light in color and fluffy. You’ll notice it expanding—that’s the air you’re adding!
- Scrape down the sides of the bowl as needed to ensure even mixing.
How to Make Raspberry And Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup fresh raspberries (gently washed and patted dry)
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 12 minutes to bake, plus extra time for cooling. Overall, you should expect to spend around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This is important so your cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easy.
2. Creaming the Butter and Sugars:
In a large bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a sturdy spatula, cream these together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process introduces air into the butter, giving you a softer cookie.
3. Adding Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract until everything is combined. This will create a nice base for your cookie dough.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout your dough, ensuring consistent flavor and texture in your cookies.
5. Combining Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing until the dough is just combined. Be careful not to over-mix, as this can make your cookies tough.
6. Adding Chocolate and Raspberries:
Now it’s time to gently fold in the chocolate chips and fresh raspberries. Take care not to break the raspberries too much; you want to keep as much of their shape as possible to avoid excess moisture in the dough.
7. Portioning the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto your prepared baking sheets, making sure to leave about 2 inches of space between each blob to allow for spreading.
8. Optional Salt Sprinkle:
If you’d like, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball before baking. This added touch enhances the flavors and balances the sweetness.
9. Baking the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden while the centers look slightly soft. They will continue to cook a bit after you take them out of the oven.
10. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set before moving them. Then, transfer the cookies to a wire rack to cool completely.
11. Enjoying Your Cookies:
After they’ve cooled, it’s time to enjoy these deliciously soft cookies! The combination of tart raspberries and melty chocolate chips creates a wonderful treat that’s sure to please everyone.
Whether you’re sharing them with friends or indulging on your own, these cookies are a true delight!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw them completely and pat them dry to remove excess moisture before folding them into the dough. This helps prevent soggy cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in an airtight container for up to 2 months. Just thaw at room temperature before enjoying.
What If I Don’t Have Baking Soda?
If you’re out of baking soda, you can substitute with baking powder. Use about three times the amount—so 3 teaspoons of baking powder for every 1 teaspoon of baking soda. Keep in mind that this may slightly change the texture of the cookies.
Can I Make These Vegan?
Absolutely! To make these cookies vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use a plant-based butter alternative and dairy-free chocolate chips. Enjoy your vegan cookie creation!