These chewy raspberry chocolate chip cookies are a tasty treat! With sweet raspberries and gooey chocolate, they’re perfect for dessert or a snack.
Every bite is a fun mix of flavors—sweet and tangy with rich chocolate. I love making these when friends come over; it’s hard to eat just one! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you’re in a pinch, use margarine or coconut oil, but the texture might vary slightly.
Sugars: The mix of granulated and brown sugar helps achieve that chewy texture. If you need a healthier option, coconut sugar can work, though it might change the flavor a bit.
Flour: All-purpose flour is ideal for cookies. If you’re gluten-free, a 1:1 gluten-free baking flour can be swapped in, but sometimes you’ll need to adjust the liquid a bit.
Chocolate Chips: Semisweet is my favorite for balance. Milk chocolate can be used for a sweeter cookie or dark chocolate for richer flavor. You could also try white chocolate if you prefer!
Raspberries: Fresh raspberries shine in this recipe. If you can’t find fresh ones, frozen will work; just make sure to thaw and drain them well to avoid excess moisture.
How Do You Get the Right Texture for Chewy Cookies?
Getting the perfect chewiness in cookies can be tricky, but with these tips, you’ll nail it! Start with softened butter; it creams easily and helps incorporate air for a lighter texture when baked.
- Don’t overmix after adding the dry ingredients; mix until just combined for a more tender cookie.
- Chilling the dough for about 30 minutes can also help if you want thicker cookies.
- Baking just until the edges are golden and the center looks a bit underbaked will keep them chewy.
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: coarse sea salt for sprinkling
Time Needed:
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake and a little cooling time. So, in total, set aside around 30-40 minutes to whip these delicious cookies up and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step so your cookies bake evenly. Line a baking sheet with parchment paper to help the cookies come off easily afterward.
2. Cream the Sugars and Butter:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract for that lovely flavor kick.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening agent is evenly distributed and gives your cookies a great texture.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined—don’t overmix, or your cookies might turn out tough!
6. Fold in Chocolate Chips and Raspberries:
Gently fold in the semisweet chocolate chips and raspberries. Be cautious not to crush the raspberries too much; we want those lovely bursts of fruit in every bite!
7. Scoop the Cookie Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the lined baking sheet, making sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Optional Sea Salt Sprinkles:
If you want to elevate the flavor a bit, sprinkle a little coarse sea salt on top of each cookie dough ball before baking. It adds a nice contrast to the sweetness!
9. Bake and Enjoy:
Bake in your preheated oven for about 10-12 minutes. You want the edges to be golden brown while the centers should look slightly underbaked—this will keep them chewy.
10. Cooling Time:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up nicely!
11. Storing Your Cookies:
Enjoy these chewy raspberry chocolate chip cookies fresh! If you have leftovers, store them in an airtight container at room temperature for up to 3 days.
Enjoy your delightful cookie creation! 🍪
Can I Use Frozen Raspberries for This Recipe?
Absolutely! If using frozen raspberries, be sure to thaw and drain them well before folding them into the cookie dough. This prevents excess moisture from affecting the cookie texture.
How Can I Make These Cookies Chewier?
To enhance the chewiness, make sure to use softened butter, and avoid overmixing the dough. Chilling the dough for about 30 minutes before baking can also help create a thicker, chewier cookie.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough seems too sticky, don’t worry! You can add a tablespoon or two of flour at a time until it reaches a more manageable consistency. Just be careful not to add too much at once!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months!