Description
Delight in these soft and buttery Raspberry Cookies, bursting with juicy raspberries and studded with rich chocolate chips. Perfectly tender with a subtle sweetness, these cookies combine fresh fruity flavors with classic chocolate for a satisfying treat.
Ingredients
Fruit
- ⅔ cup frozen raspberries
Dough
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 1 ¾ cups all-purpose flour or gluten free flour
- 1 tsp baking powder
- Pinch of sea salt
Add-ins
- ½ cup chocolate chips
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Thaw raspberries: Place the frozen raspberries in a microwave-safe bowl and microwave for 45 to 60 seconds until they are thawed and release their juices. This step softens the berries for incorporation into the dough.
- Cream butter and sugar: In the bowl of a stand mixer, add the cold butter cubes and granulated sugar. Beat on high speed for 2 to 3 minutes until the mixture turns creamy and light, creating a smooth base for the dough.
- Add raspberries: Pour in the thawed raspberries along with their juices. Beat on high speed for 1 to 2 minutes to evenly distribute the fruit throughout the creamed butter and sugar.
- Combine dry ingredients: Add the flour, baking powder, and sea salt to the mixture. Stir gently until just combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in chocolate chips: Incorporate the chocolate chips by folding them into the dough with a spatula to evenly disperse.
- Portion dough: Using an ice cream scoop, scoop dough balls onto the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until they are just set in the middle to maintain a soft texture.
- Cool: Remove the cookie sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming dry.
Notes
- Using frozen raspberries provides a nice tartness and moisture without making the dough too wet.
- If substituting gluten free flour, make sure it is a 1-to-1 baking blend for best results.
- Do not overbake to keep the cookies soft and chewy.
- Chilling the dough briefly before baking can help maintain cookie shape if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American