Raspberry Chocolate Chip Cookies – Homemade chocolate chip cookies are taken up a notch with the use of freeze-dried raspberries. The combination of the tart raspberries is the perfect pairing with the semi-sweet chocolate.
Who doesn’t love a chocolate chip cookie? I would say it’s one of the more universally loved cookies. I have yet to find a person who will turn one down. Even those who don’t love chocolate still love a chocolate chip cookie.
Well, today I am making just that – chocolate chip cookies! But with a twist….I added in a little raspberry to make them rich, sweet, and slightly tart. Don’t worry though – the raspberry flavor is just mild enough to be recognized but not overpower the cookie. Even my kids love the cookies!
To make these Raspberry Chocolate Chip Cookies, I used freeze-dried raspberries instead of fresh or frozen. The excess liquid in fresh raspberries would have thrown off the chemistry of the cookie, making them too cakey. Since freeze-dried raspberries have zero liquid, their flavor is enhanced and add texture to the dough without affecting the chemistry too much.
Here are my Raspberry Chocolate Chip Cookies!
Tips and Tricks
- Freeze-dried raspberries ONLY. Fresh or frozen raspberries have too much liquid and will make these cookies messy and too wet.
- Crush the raspberries. Whole raspberries don’t make for good bites of the cookies, as their texture can be overpowering. Therefore, I think it’s important that you crush them slightly before adding them to the dough.
- Chill the dough. The dough needs to chill before baking for two reasons: (1) it lets the flavor build in the dough and (2) cold dough doesn’t spread as much so the cookies stay beautifully thick.
- Slightly underbake the cookies. I found that the best texture in these cookies is slightly gooey in the center. Therefore, you want to take them out of the oven when only the center is slightly soft but the edges have started to turn golden brown.
Raspberry Chocolate Chip Cookies
- 2 sticks butter softened, unsalted
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semisweet chips
- 1 cup crushed freeze-dried raspberries
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl fit for a stand mixer, beat butter and sugars together until creamy, about 2 minutes. Add egg and vanilla and beat until combined. Add flour mixture to butter mixture and mix slowly. Add chocolate chips and dried raspberries and mix until combined.
- Using a small cookie scoop or ice cream scoop, scoop the dough and place on a large plate or tray. You should get 48 evenly-sized cookies. Cover with plastic wrap and chill until firm, about 4 hours.
- Once cookie dough is chilled, preheat oven to 350 degrees. Make sure rack is in the center of the oven. Prepare 3 baking sheets by lining with parchment paper. Place about 15 cookies on each baking sheet, making sure they aren't too close together (at least 1 inch between them).
- Bake cookies one baking sheet at one time in preheated oven for about 10 minutes. The edges of the cookie will turn golden brown when they are done. Remove from the oven and let them cool for about 15 minutes before eating.