Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Stir until the mixture is fully blended. Add in the large egg, egg yolk, and vanilla extract, mixing thoroughly to integrate all flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring just until combined, making sure there are no streaks of flour left. Avoid overmixing to maintain tender cookies. Fold in the white chocolate chips gently.
- Add raspberries: Carefully fold in the frozen raspberries to distribute them evenly throughout the dough. The raspberries will start to thaw, so mix quickly to retain their shape and prevent too much moisture in the dough.
- Scoop and bake: Using a 1-ounce cookie scoop, form rounded dough balls. Because the dough softens as the raspberries thaw, work promptly. Place the dough balls about 2 inches apart on the prepared baking sheet and bake for 12 minutes, or until the edges are golden brown and the centers are puffed but still slightly underdone for softness.
- Cool and serve: Allow the cookies to cool on the baking sheet before transferring them to a wire rack or serving plate. This helps them set and prevents breakage. Enjoy your delicious Chocolate Raspberry Cookies!
Notes
- Using frozen raspberries helps to keep the dough from becoming too wet and maintains bursts of tart flavor in each bite.
- Do not overmix the dough after adding dry ingredients to keep cookies tender and soft.
- If the dough becomes too soft to scoop, refrigerate for 10-15 minutes to firm up before scooping.
- These cookies keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- For a different chocolate variation, try swapping white chocolate chips with semi-sweet or dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American