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The sweet, juicy taste of a raspberry is great, especially if it is in a cookie! This recipe uses fresh raspberries and includes chocolate chips. The end result is a soft, cake-like cookie that's easy-to-make and delicious to snack on.
Yields around 36 cookies
Ingredients
- ½ cup (113 g / 1 stick) of softened butter, plus extra for greasing
- ½ cup (90 g) brown sugar
- ½ cup (110 g) white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2½ cups (310 g) flour
- 1 cup (125 g) chocolate chips
- ½ to 1 cup (75-150 g) fresh raspberries
Steps
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1Preheat your oven to 375 °F (191 °C).
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2Grease and line a cookie sheet. Use a dash of butter to grease the cookie sheet, and line it with baking parchment,Advertisement
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3Cream the butter and sugars together. In a large mixing bowl, put the butter and sugar, and use a hand mixer or a wooden spoon to cream the ingredients.
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4Beat in the eggs and vanilla. Crack in the eggs and pour in the vanilla extract to the mixture and mix in.
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5Combine the dry ingredients. Put the flour, salt, and baking soda in a separate bowl and mix together to combine.
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6Mix the dry ingredients into wet ones. Gradually add the dry ingredients to the wet ones. Continue mixing all of them together until they're well combined.
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7Fold in the chocolate chips and raspberries. Add the chocolate chips and raspberries to the dough and fold in gently, making sure not to smash the raspberries.
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8Put the cookies on a prepared cookie sheet. Take tablespoonfuls of cookie dough and roll them into balls. Arrange on a greased baking sheet, making sure there is plenty of space for cookies to spread as you bake.
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9Bake the cookies. Put your cookies in the preheated oven for 10 minutes until golden.
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10Let the cookies cool. Put the cookies on a wire rack until they are fully cooled. Then, move them to your cookie jar or wherever you wish to store them.
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