Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In an electric mixer bowl, combine the soft butter with both sugars and beat until pale and creamy (about 2-3 minutes).
- Reduce mixer speed to low, add the salt, vanilla, and eggs one at a time, mixing until smooth.
- Slowly add the flour mixture, mixing until there are no dry streaks; do not overmix.
- Gently fold in the chocolate chips and fresh raspberries using a spatula until evenly distributed.
- Use a tablespoon to drop heaping balls of dough onto the prepared baking sheets, leaving about 2 inches apart.
- Bake for 8 to 10 minutes until edges are golden; centers should still look soft.
- Let cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
- Enjoy your Raspberry Chocolate Chip Cookies!
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 11gVitamin A: 350IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg
Notes
Use pure vanilla extract for the best flavor; adding a touch of almond extract enhances the taste!
Store cookies in an airtight container at room temperature, placing a piece of bread in with them to keep them soft.
Freeze dough balls for up to 3 months for fresh-baked cookies anytime.
For gluten-free options, swap the all-purpose flour for a gluten-free blend.
Experiment with other berries or chocolate types for alternative flavors!
Tried this recipe?Let us know how it was!