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Raspberry Choco Chip Cookies

Raspberry Choco Chip Cookies

Soft, chewy cookies bursting with fresh raspberries and melty chocolate chips—an easy homemade cookie that’s perfect for summer baking.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: American, Breakfast
Cuisine: Dessert, Snack, Summer Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2¼ cups 280 g all‑purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 10 tablespoons 140 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ¾ cup 165 g light brown sugar, packed
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups 225 g fresh raspberries
  • 1 cup 175 g semisweet chocolate chips
  • Optional: coarse sugar for sprinkling

Method
 

  1. Preheat oven to 350 °F (175 °C) and line baking sheets.
  2. Whisk flour, baking soda, and salt in a bowl.
  3. Cream butter and both sugars until fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Mix in dry ingredients until just combined.
  6. Gently fold in raspberries and chocolate chips.
  7. Chill dough for 30 minutes.
  8. Scoop dough onto sheets; sprinkle coarse sugar if desired.
  9. Bake 10–12 minutes until edges are golden.
  10. Cool on pans 5 minutes, then transfer to racks.
  11. Nutrition (per cookie, approx.)
  12. Calories: 150
  13. Carbs: 20 g
  14. Protein: 2 g
  15. Fat: 7 g

Notes

Toss raspberries in a bit of flour to prevent bleeding.
Swap in white chocolate chips or dark chocolate for variation.
Dough can be frozen—bake straight from the freezer, adding 2 extra minutes.
For extra chew, replace 2 tablespoons of flour with cornstarch.