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–+ servings
Raspberry Chocolate Chip Cookies

Decadent Raspberry Chocolate Chip Cookies in 27 Minutes

Delightful Raspberry Chocolate Chip Cookies, quick to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 3/4 cup Brown Sugar Provides moisture and a hint of caramel flavor; granulated sugar can be used for a less chewy texture.
  • 1/2 cup Granulated Sugar Sweetens the cookies and helps achieve a beautiful golden color.
  • 2 Large Eggs Binds ingredients together and contributes to a tender texture.
  • 2 tsp Vanilla Extract Enhances the overall flavor profile.
  • 1 tbsp Lemon Zest Adds a fresh note that highlights the raspberries beautifully.
  • 2 1/2 cups All-Purpose Flour Provides essential structure; use a gluten-free blend to make it suitable for gluten-sensitive diets.
  • 1 tsp Baking Soda Acts as a leavening agent, ensuring your cookies are light and fluffy.
  • 1/2 tsp Salt Balances the sweetness and enhances the flavors beautifully.
Fruity Filling
  • 1 cup Fresh Raspberries Introduces a burst of natural fruitiness; pat dry before adding to avoid soggy cookies.
  • 1 cup Semi-Sweet Chocolate Chips Delivers indulgent sweetness and pairs perfectly with the tart raspberries.

Equipment

  • electric mixer
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Fold into wet ingredients until just combined.
  5. Gently fold in fresh raspberries and semi-sweet chocolate chips.
  6. Scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, watching for the edges to become lightly golden.
  8. Let the cookies cool on the baking sheets for 3 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 8IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Avoid over-mixing the dough and chill if it feels sticky. Use dry raspberries to maintain cookie texture.

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