Description
Homemade raspberry chocolate chunk cookies blend sweet berries with rich dark chocolate for an irresistible dessert. Delicate crumbles melt in your mouth, creating a perfect balance of fruity tartness and smooth chocolate indulgence.
Ingredients
Scale
- 1 cup (227g) salted butter, softened
- 2 large eggs
- 2 ½ cups (353g) all-purpose flour
- 1 ½ cups (210g) frozen raspberries
- 1 cup dark chocolate chunks
- ¾ cup (150g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Preparation: Calibrate oven to 350°F (175°C) and line a baking sheet with parchment paper for optimal non-stick performance.
- Creaming Phase: Merge softened butter with brown and granulated sugars in a stand mixer, whipping until the mixture achieves a light, voluminous texture, approximately 2-3 minutes.
- Liquid Integration: Blend eggs and vanilla extract into the butter mixture, ensuring comprehensive incorporation while periodically scraping the mixing bowl’s sides.
- Dry Ingredient Fusion: Introduce flour, baking soda, and salt at a low mixer speed, blending until ingredients are just harmoniously combined without overmixing.
- Textural Enhancement: Gently fold dark chocolate chunks and frozen raspberries into the dough, preserving the berries’ delicate structure to prevent disintegration.
- Portioning and Positioning: Utilize a cookie scoop to distribute dough onto the prepared baking sheet, spacing each portion two inches apart to allow proper expansion during baking.
- Baking Transformation: Bake in the preheated oven for 10-12 minutes, achieving a golden-brown perimeter with softly set centers, indicating perfect cookie consistency.
- Cooling Protocol: Allow cookies to stabilize briefly on the baking sheet, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Freeze Berries First: Pre-freeze raspberries to prevent color bleeding and maintain their delicate shape during mixing and baking.
- Temperature Matters: Use room-temperature butter and eggs for smoother, more consistent cookie dough texture and better ingredient integration.
- Gentle Folding Technique: When adding chocolate chunks and raspberries, fold gently to prevent crushing and maintain distinct ingredient pockets in the cookie.
- Spacing is Key: Leave adequate space between cookie dough portions to allow proper spreading and prevent cookies from merging during baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 204
- Sugar: 10.4 g
- Sodium: 64 mg
- Fat: 10.5 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 27.5 g
- Fiber: 1.1 g
- Protein: 2.7 g
- Cholesterol: 33 mg