Description

Soft, chewy Raspberry Chocolate Chip Cookies made with rich chocolate chips and tangy raspberries for a fruity twist on the classic cookie. Perfect for dessert, snacks, or sharing at gatherings.

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1 cup fresh raspberries (or freeze-dried)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Fold in the chocolate chips and gently stir in the raspberries.
Scoop dough balls onto the prepared baking sheet, leaving space between each one.
Bake for 10–12 minutes, until the edges are golden and centers are soft.
Let cookies cool on a wire rack before serving.

Notes

Use freeze-dried raspberries for less moisture and easier mixing.

Swap in white chocolate chips or dark chocolate chunks for variety.

Add chopped nuts like almonds or pecans for extra texture.

Dough can be made ahead and refrigerated for up to 48 hours or frozen for longer storage.

Microwave cookies for 10–15 seconds to reheat and enjoy warm.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 17g
Sodium: 95mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg