Chocolate Chip Raspberry Cookies

5 from 1 review

These chocolate chip raspberry cookies are a soft chocolate chip cookies with swirls of raspberries. This is a no mixer and no chill time cookie.

Prep Time20

Cook Time14

Total Time34

Servings: Large cookies

Calories: 216kcal

In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside. Pull the frozen raspberries out to lightly start thawing.
2 2/3 cup All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
In a large bowl, use a whisk to mix the melted butter, brown sugar, sugar, vanilla, egg, and egg yolk.
1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk
Before adding in the dry ingredients, use your fingers to crumble the raspberries to 3/4 cup. Add in the dry ingredients and mix using a baking rubber spaula.
3/4 cup Frozen raspberries
Add in the chocolate chips and frozen raspberry crumbles. Mix until just combined.
1 cup Semi-sweet chocolate chips
Preheat the oven to 350℉. Prepare two cookie sheets with parchment paper sheets. Let the cookie dough rest for 10 minutes to help with spreading.
Use a large cookie scoop to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet. Top each cookie dough ball for 5-7 extra chocolate chips.
Bake for 14-16 minutes. Bake until the edges are lightly golden.
Let cookies sit on the hot pans for 10 minutes before transferring to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.