Description
These cookies blend rich chocolate and tart raspberries for an irresistible treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chunks
- 1 cup fresh raspberries
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chunks and raspberries.
- Dollop the cookie dough onto a baking sheet, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewier texture, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American