Raspberry Chocolate Chip Cookies
A delightful twist on classic chocolate chip cookies with a burst of tart raspberries that balance sweetness and create a sophisticated flavor combo. Perfectly tender and bursting with flavor.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper
- Spatula
- Measuring cups and spoons
Ingredients
- Note: Since the original text did not include a precise ingredient list, here’s a basic ingredient list inspired by the narrative
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or mix of dark/white chocolate chips
- 1 cup fresh or frozen raspberries if fresh, lightly coated in flour
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Carefully fold in the chocolate chips and raspberries (if using fresh raspberries, toss them in a little flour before adding). If using frozen raspberries, add them directly frozen and fold gently.
- Chill the dough for at least 1 hour (up to 2 hours) to prevent spreading.
- Scoop dough onto the baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-14 minutes, until edges are golden but centers remain soft. Adjust time if using fresh or frozen raspberries.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use frozen raspberries without thawing for best results to avoid soggy dough.
For fresh raspberries, coat lightly with flour and consider lower oven temperature with longer baking time to prevent bursting.
Experiment with mixing chocolate chip varieties for unique flavors.
Chill dough thoroughly to prevent excessive spreading.
Store in airtight container for up to one week or freeze for up to three months.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSugar: 14g
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