Description
Warm, gooey cookies studded with luscious chunks of dark chocolate and pops of tart raspberry flavor. Perfect for potlucks, family gatherings, or cozy nights in.
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (150g) dark chocolate chunks
- 3/4 cup (100g) fresh raspberries, washed and patted dry
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Gently fold in the dark chocolate chunks and fresh raspberries, being careful not to crush the raspberries too much.
- Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked—that’s perfect!
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
For best results, use fresh raspberries and high-quality dark chocolate chunks. Freeze raspberries for 10 minutes before folding into the dough to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 100
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: raspberry cookies, chocolate chunk cookies, easy cookie recipe, dessert, baking, potluck recipe