Description
Chocolate-studded raspberry cookies bring sweet-tart magic straight from Mediterranean kitchens to classic American baking. Rich dark chocolate chunks and tangy raspberries create a perfect harmony you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (135g) dark or semi-sweet chocolate chunks
- ¾ cup (90g) fresh raspberries
Sugars and Sweeteners:
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
Wet Ingredients and Binding Agents:
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Warm the kitchen oven to 350F (175C) and cover baking trays with parchment paper for smooth cookie release.
- Whip softened butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth base for the cookie dough.
- Incorporate egg and vanilla extract into the butter-sugar mixture, blending thoroughly to create a uniform wet component.
- Sift together flour, baking soda, baking powder, and salt in a separate vessel, ensuring even distribution of leavening agents.
- Gradually integrate dry ingredients into the wet mixture, stirring minimally to prevent developing tough cookie texture.
- Delicately fold chocolate chunks into the developing dough, distributing them evenly throughout the mixture.
- Gently introduce fresh raspberries, carefully mixing to prevent crushing the fragile fruit and maintaining distinct berry pockets.
- Portion dough using a tablespoon measure, creating uniform mounds positioned two inches apart on prepared baking sheets.
- Place cookies in preheated oven and bake for 10-12 minutes, watching for golden edges and slightly underdone centers.
- Remove cookies from oven and let them rest on baking sheets for five minutes to stabilize their structure.
- Transfer cookies to wire cooling rack, allowing them to reach complete room temperature and achieve optimal texture.
Notes
- Handle Raspberries Gently: Carefully fold raspberries into the dough to prevent crushing, maintaining their delicate structure and preventing color bleeding throughout the cookie.
- Prevent Moisture Issues: Lightly dust raspberries with flour before adding to the dough to help absorb excess moisture and prevent soggy cookies.
- Freezing Option: Freeze individual cookie dough balls before baking to help maintain their shape and prevent spreading, especially with delicate fruit ingredients.
- Dairy-Free Adaptation: Swap butter with coconut oil or vegan butter alternatives and use dairy-free chocolate chunks to create a vegan-friendly version of these indulgent cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg