Chewy Raspberry Cookies (with Fresh Raspberries + Chocolate)
Chewy, satisfying raspberry cookies loaded with fresh raspberries and optional dark chocolate. They bake up thick with jammy pockets of fruit and lightly crisp edges.
Servings: 24 cookies
Ingredients
- 1 cup salted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 2 ⅓ cups all-purpose flour plus 2 tsp
- 2 cups fresh raspberries halved, plus a few reserved for topping
- 1 cup dark chocolate, chopped, or chocolate chips plus more for topping
Instructions
- Beat the butter, brown sugar, and granulated sugar in a stand mixer on medium until light and fluffy, about 5 minutes. Scrape the bowl a couple of times. Beat in the egg and vanilla extract.
- Whisk the flour, baking soda, and salt in a separate bowl. Add to the mixer on low and blend just until combined. Fold in the raspberries and chocolate by hand, using as few strokes as possible.
- Scoop the dough into 2-tbsp balls. Refrigerate at least 4 hours, or up to 3 days.
- Heat the oven to 350F and let the dough balls come to room temperature as it preheats. Tuck a raspberry onto any ball without berries showing. Bake on parchment-lined sheets about 10 minutes, until the edges are golden and the centers still look pale.
- Right out of the oven, bang the pan on the counter to flatten the cookies if they're still puffy in the middle.. Press an extra piece of chocolate on top of each one. Scoot them round with an overturned glass (*see note below), then cool 2 minutes before transferring to a wire rack.
Video
Notes
Chilling: The chill is essential. It keeps the cookies thick and stops the berries from leaking.
Frozen raspberries: Use them straight from the freezer so they hold their shape.
Nutrition: Values are an automated estimate.
Baker's trick for perfectly-shaped cookies: Right out of the oven, place a round glass or cookie cutter (slightly larger than the cookie) over each one and swirl it in a quick circular motion. The warm cookie nudges into a perfect circle. This works only in the first 30 seconds or so, while the cookie is still soft and pliable.
Nutrition
Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 52mg | Fiber: 2g | Sugar: 16g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg