Description
Delightful cookies that combine the tartness of fresh raspberries with rich chocolate chunks.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually blend the dry mixture into the wet mixture until just combined.
- Fold in the raspberries and chocolate chunks gently.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space for cookies to spread.
- Bake for 10-12 minutes, or until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg