Description
Juicy raspberries burst in every bite, mingling with gooey chocolate chips amid buttery, golden edges. Chilling the dough ensures tender centers, while a quick bake leaves a crisp rim—cookies that balance sweet fruit with decadent chocolate.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips, then gently fold in the fresh raspberries to avoid crushing them.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for at least 30 minutes before baking can improve the texture and flavor.
- Cornstarch helps absorb excess moisture from the raspberries to prevent soggy cookies.
- Fresh raspberries are ideal, but frozen raspberries can be used if fresh are unavailable.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.