This Simple Chocolate Chip Raspberry Cookie Recipe makes cookies that are sweet and salty, and come together in 20 minutes! Made with fresh or frozen raspberries, chocolate chips, and topped with flaky sea salt.
Fresh or Frozen Raspberries for this Simple Cookie Recipe?
Either fresh or frozen raspberries can be used to make these simple cookies. If you are making these easy cookies with frozen raspberries, make sure you pull the raspberries out of the freezer right before adding them to the cookie batter. Similarly, if using fresh berries, make sure they are not overly ripe or too juicy. The juice from the raspberries will react with the baking soda in the batter and can cause the cookies to turn blue or green! So, unless you are looking for blue cookies, make sure the raspberry juice is at a minimum.
Dark Chocolate, Milk Chocolate, or White Chocolate?
Are you hoping to swap out the classic milk chocolate chips for something else in this chocolate chip cookie recipe? Well, I have good news for you. Dark chocolate and white chocolate are both great options! With the high cocoa content of dark chocolate, it has a rich flavour that is also slightly bitter – making it a great pairing with sweet raspberries in this cookie recipe. Alternatively, white chocolate has a higher sugar content giving it a creamy and sweet taste.
Why Did my Raspberry Cookies Turn Blue?
Did your raspberry cookies turn a different colour? This may be because the raspberries reacted with the baking soda in the mixing process. This tends to happen if using fresh raspberries that are fairly juicy and you mix that juice into the batter a little too much. If using frozen raspberries and they thaw too much, they can get quite juicy too. So too much raspberry juice will find its way to the baking soda in the batter and can cause discolouration – blue or green.
Why does the butter need to be softened to room temperature?
In short, the butter should be softened to room temperature to make the cookies fluffy! Room temperature butter creates tiny air pockets in the cookie dough which results in a lovely texture of cookie; fluffy and smooth.
How to make this Simple Chocolate and Raspberry Cookie Recipe
Start by gathering all of your ingredients to make sure you have everything.
Grab your stand mixer and spatula. This stand mixer was used for this simple cookie recipe, and let me tell you, it makes cookie preparation a dream.
Make sure the butter is softened to room temperature. This will make for fluffier cookies in the end!
Mix the butter and sugars in a stand mixer. Then, add in the egg and vanilla and mix again.
In a separate mixing bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt.
Add the dry ingredient mixture to the wet ingredients.
Mix well before adding in the chocolate chips.
Lastly, add the fresh or frozen raspberries (make sure these aren’t thawed or too juicy!) by gently folding the raspberries into the cookie dough. Do not over mix! Make sure to fold in raspberries right at the end, and fold them in carefully and not too much! The juice from the raspberries can have a chemical reaction with the baking soda and cause blue or green to show up in the baked cookies.
(Alternatively, add raspberries individually to the top of the unbaked cookies after they are placed on the baking sheet.)
Form the cookie dough into 24 rounds and place in a parchment paper lined baking sheet.
Bake in a 350 degree Fahrenheit oven for 10-12 minutes, or until the cookies start to look golden brown around the edges.
Once the cookies are done, remove them from the oven and immediately sprinkle with flaky sea salt, if desired.
Let the cookies cool on the baking sheet for a few minutes (they will keep cooking while they start to cool on the cookie sheet) before transferring the cookies onto a cooling rack.
Best Cookie Recipes
Looking for more easy cookie recipes, and other sweet treats? Check out these CRANBERRY ORANGE ZEST COOKIES and these CHEWY CADBURY MICRO MINI EGG COOKIES . Or try our COCONUT LEMON LOAF for another dessert option!
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Simple Chocolate and Raspberry Cookies
Equipment
- Stand Mixer
- spatula
- baking sheet pan
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup raspberries, fresh or frozen
- flaky sea salt
Instructions
- Mix butter and sugars together in a stand mixer.
- Add the egg and vanilla and mix.
- In a separate bowl, mix the dry ingredients then add the dry mixture to the wet mixture.
- Mix in the chocolate chips and then gently fold in the raspberries.
- Bake in a preheated 350 degree Fahrenheit oven for 10-12 minutes, or until the cookies are golden brown around the edges.
- Immediately sprinkle baked cookies with sea salt, if desired.
- Let baked cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
