Ingredients

1/2 cup unsalted butter (1 stick, chilled straight from the fridge, cut into cubes)

1/4 cup light brown sugar (packed)

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (make sure to measure flour correctly)

1 teaspoon baking soda

1/2 teaspoon salt (or add sea salt on top after baking)

1 cup chocolate (chips or chunks, white, milk, or dark chocolate or a combo)

1/2 cup raspberries (fresh, frozen, or freeze-dried)

Instructions

Step 1: Preheat your oven to 350°F.

Step 2: In a large mixing bowl, use a mixer to cream the cold butter cubes with both sugars until the mixture is light and fluffy.

Step 3: Add the egg and vanilla extract, mixing until fully incorporated.

Step 4: Gradually mix in the flour, baking soda, and salt until just combined.

Step 5: Fold in the chocolate chips or chunks, then gently fold in the raspberries, being careful not to crush them too much unless you prefer a more dispersed raspberry flavor. For frozen raspberries, mix until evenly distributed.

Step 6: Using a large or medium cookie scoop, place dough balls onto a baking sheet lined with parchment paper. For thicker cookies, refrigerate the dough balls for 15-30 minutes before baking.

Step 7: Space the cookie dough balls about 2 inches apart on light-colored, ungreased aluminum baking sheets for even baking. Bake until the bottoms are slightly golden brown. Cookies may look soft but will set as they cool. Bake longer if you prefer firmer cookies.

Step 8: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.

Step 9: Allow cookies to cool fully on the wire rack. Removing them too early might cause them to fall apart.

Tips & Variations

For extra flavor contrast, sprinkle a pinch of sea salt on top of the cookies just before baking.

Swap out the chocolate for white chocolate or a mix of milk and dark chocolate to suit your taste.

Use freeze-dried raspberries if you want a more intense raspberry flavor without adding moisture.

Chilling the dough before baking helps create thicker, chewier cookies.

FAQs

Can I use frozen raspberries in these cookies?

Yes, you can use frozen raspberries. Mix them gently into the dough to avoid too much breaking. They add moisture and a nice burst of flavor.

Why do the cookies look soft when they come out of the oven?

These cookies are meant to be soft and chewy. They will firm up as they cool on the baking sheet and then on a wire rack. Removing them too soon can cause them to fall apart.