Chocolate Chip Raspberry Cookies
Prepare to fall in love with these melt-in-your-mouth Raspberry Cookies loaded with juicy raspberries and dark chocolate chips. Perfect for Valentine's Day, a batch of these berrylicious chocolate chip cookies are a sweet gesture for your special someone.
Ingredients
- 2 1/4 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 cup dark chocolate chips
- 3/4 cup frozen raspberries
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper then set aside.
- Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
- Cream butter and both sugars with an electric mixer until light and fluffy - approximately 2 to 3 minutes.
- Add eggs and vanilla then beat until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until just combined.
- Using a wooden spoon, gently stir in chocolate chips and frozen raspberries until evenly distributed. Avoid overmixing.
- With a tablespoon-sized cookie scoop, scoop cookie dough into balls and place onto the parchment lined baking sheet, spacing cookies 2 inches apart. Note: scoop the remaining dough into balls and place in the freezer until ready to bake so raspberries stay frozen.
- Bake cookies for 10 to 12 minutes or until the edges are set but the centers are still soft. Avoid overbaking or cookies will be dry.
- Cool cookies on the baking sheet for 5 minutes.
- Repeat baking process for remaing cookie dough. Be sure cookie sheet has cooled completely before adding unbaked dough balls.
- Store cookies in an airtight container at room temperature up to 3 days.