Description
Delight in these luscious Raspberry Chocolate Chunk Cookies, combining the rich, gooey texture of dark chocolate chunks with the fresh tartness of raspberries. Perfectly soft and chewy with a hint of oat texture, these cookies are a scrumptious treat that balances sweet and tart flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 1/2 cups dark chocolate chunks (or semisweet chocolate)
- 1 cup fresh raspberries (gently mashed or whole)
- 1/2 cup rolled oats (optional for added texture)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and assist even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will create a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Mix-ins: Gently fold in the dark chocolate chunks, fresh raspberries, and rolled oats, being careful not to crush the raspberries to maintain bursts of tart flavor and retain their texture.
- Scoop and Bake: Using a spoon or cookie scoop, drop heaping tablespoons of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without breaking.
Notes
- Handle the raspberries gently to avoid them turning the dough pink and mushy; whole berries work best if you prefer less juice in the mix.
- Including rolled oats adds texture and fiber but can be omitted if preferred.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- For a chewier texture, slightly underbake the cookies by a minute or two.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
