Raspberry Chocolate Chip Cookies
Time: 44 minutes
Serves: about 2 dozen cookies
Soft, buttery cookies bursting with raspberries and milk chocolate! Create a glossy, melty finish by adding extra berries and chocolate on top. Perfect for as a sweet snack, cozy afternoon at home, or a twist on a regular Fall favorite.
Prep Time:
20 minutes
Cook Time:
24 minutes
Serves:
about 2 dozen cookies
Perfect for:
Afternoon Snacks
Back to School
Bookclub Bites
Classics
Finger Foods
Ingredients
- 1 package (6 ounces) Driscoll’s Raspberries, divided
- 1 cup (2 sticks) unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup plus 3 tablespoons chopped milk chocolate or chocolate chips, divided
Directions
- PREHEAT oven to 350°F.
- LINE 2 baking sheets with parchment paper and SET ASIDE.
- SLICE 1 package (6 ounces) raspberries in half lengthwise.
- SET ASIDE sliced raspberries.
- PLACE 1 cup (2 sticks) unsalted butter into a large mixing bowl or the bowl of stand mixer fitted with the paddle attachment.
- ADD 1/2 cup brown sugar.
- ADD 1/3 cup granulated sugar.
- BEAT until smooth and fluffy and SCRAPE DOWN sides of bowl as needed.
- ADD 1 large egg.
- ADD 2 teaspoons vanilla extract.
- BEAT until thoroughly combined.
- SET ASIDE butter mixture.
- PLACE 2 cups all-purpose flour into a mixing bowl.
- ADD 1 tablespoon cornstarch.
- ADD 3/4 teaspoon salt.
- ADD 1/2 teaspoon baking soda.
- WHISK to combine.
- ADD flour mixture to butter mixture.
- BEAT just until dough comes together. Do not over mix.
- RESERVE half of sliced raspberries and ADD remaining sliced raspberries to dough.
- ADD 1/2 cup chopped milk chocolate or chocolate chips to dough.
- FOLD gently just until combined. Do not over mix.
- PORTION dough into balls, about 2 tablespoons each.
- DIVIDE cookie balls between prepared baking sheets and LEAVE about 2 inches between each cookie ball.
- PRESS cookie balls slightly to flatten.
- DIVIDE remaining sliced raspberries between cookie balls.
- DIVIDE remaining 3 tablespoons chopped milk chocolate or chocolate chips between cookie balls.
- BAKE 9 – 12 minutes until edges are golden brown.
- ALLOW cookies to cool on baking sheet 15 minutes.
- TRANSFER cookies to a cooling rack to cool completely.
- SERVE immediately.
