Raspberry Chocolate Chip Cookies
Are you craving something sweet and satisfying? Look no further than these decadent Raspberry Chocolate Chip Cookies!
Ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries, chopped
Instructions:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until well combined.
- Fold in chocolate chips and raspberries.
- Drop dough by rounded tablespoonfuls onto lined baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown.
- Allow cookies to cool on baking sheets before transferring to wire racks.
Nutrition Information:
- Serving Size: 1 cookie
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Popular questions:
- Can I use frozen raspberries instead of fresh?
- Can I use white chocolate chips instead of semisweet?
- Can I substitute butter with margarine?
- How do I store these cookies?
- Can I add nuts to the recipe?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before chopping and adding to the dough.
Absolutely, feel free to use white chocolate chips for a different flavor twist!
While it may alter the texture slightly, you can substitute butter with margarine in this recipe.
Store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Absolutely, chopped nuts such as almonds or pecans would be a delicious addition!
Helpful tips:
- Don’t overmix the cookie dough to ensure a tender texture.
- Use high-quality chocolate chips for the best flavor.
- For extra raspberry flavor, add a tablespoon of raspberry jam to the dough.
- Sprinkle some extra chocolate chips on top of each cookie for a beautiful finishing touch.
Expert Secrets:
- Chilling the cookie dough for 30 minutes before baking can help prevent spreading.
- Use room temperature eggs for better emulsification in the dough.
- For a gooey center, slightly underbake the cookies and let them finish cooking on the baking sheet.
- Experiment with different types of chocolate and fruit combinations for unique cookie variations.
