Raspberry Chocolate Chip Cookies
These Raspberry Chocolate Chip Cookies are the perfect treat for beginner bakers—soft, chewy, and bursting with pockets of fresh raspberries and gooey chocolate chips. Featuring Early Bird’s Organic All Purpose Flour, this easy one-bowl recipe adds a fruity twist to classic cookies, creating a sweet surprise in every bite.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Dry Ingredients
- 2 1/4 cups Organic All Purpose Flour Early Bird Farm & Mill
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter melted and slightly cooled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup raspberries fresh or frozen (not thawed)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, combine flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips and raspberries, being careful not to overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 11–13 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For a tangy twist, use freeze-dried raspberries instead of fresh. Substitute white chocolate chips or dark chocolate chunks to mix things up. For larger cookies, scoop double the size and increase bake time by 2–3 minutes.
Tried this recipe?Let us know how it was!