Irresistible Raspberry Chocolate Chunk Cookies
These cookies are a delightful combination of rich chocolate and fresh raspberries, perfect for any occasion!
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter with both sugars in a large bowl until light and fluffy.
- Mix in the eggs one at a time, then add vanilla extract.
- Combine flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually blend the dry mixture into the wet ingredients until just combined.
- Fold in the dark chocolate chunks and fresh raspberries gently.
- Drop rounded tablespoons of the dough onto the baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week. They can also be frozen for longer storage.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg