Description
Savor the essence of summer with these Raspberry Chocolate Chunk Cookies. Bursting with juicy raspberries and melty dark chocolate, each cookie offers a perfect balance of sweet and tart flavors. Easy to make and perfect for any occasion, they’ll transport you to sun-drenched picnics and joyful gatherings. Enjoy them warm from the oven or pack them for a delightful treat on the go.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh raspberries (washed and dried)
- 1 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Fold in raspberries and dark chocolate chunks gently to avoid breaking the berries.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them about two inches apart.
- Bake for 12-15 minutes until edges are golden but centers are soft. Let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg