Soft and chewy chocolate chip cookies filled freezer dried raspberries, dark chocolate chunks, and white chocolate chips. Each bite of these raspberry chocolate chip cookies are sweet and flavorful and so perfect for gifting.
Happy Sunday!
It feels like it’s been so long since I’ve taken a little break to share stories with you. The holiday season is usually super busy for me, a combination of spending more time with family and friends and a busier end of the year work schedule. But this year, I’ve decided to take a step away from everything and try to enjoy the moment a little more.
My friend Jen and I went to a “Cooks with Books” lunch in Larkspur yesterday. Have you heard of The Joy of Cooking cookbook? The authors John Becker and Megan Scott were present to talk about the updated version of the cookbook and answer questions. The book has been passed down through the family from generation to generation. Each generation updates the book to make it relatable to the times. The lunch was at Left Bank, a French restaurant with the prettiest Christmas decorations and a tree I can only dream of owning. lol.
The restaurant served dishes from the cookbook and the menu listed page numbers in case we wanted to recreate what we ate at home. Soo much fun and I can’t wait to do it again.
In the meantime, let’s talk about these raspberry chocolate chip cookies.
December is all about baked goods, especially the cookies. I love how the oven warms up the kitchen and the scent of vanilla and sugar from the baked goods drift through the house. It makes everything so nice and cozy, especially when it’s raining outside with strong gusts of wind. And when everything is so dark and gloomy and the sun seemingly sets at 4 in the afternoon. I really miss long hours of daylight. lol.
So cookies! I love chocolate chip cookies. After all, they’re a classic. And these are a little festive twist to the classic chocolate chip cookies. So you can definitely make these and add them to the cookie boxes you’re giving out to family and friends this holiday season.
Super simple to make, a hint of raspberries, a splash of vanilla, rich notes of semi sweet chocolates, the sweetness of white chocolate chips. Seriously, how can you resist these? I’ll have to admit that a few don’t make it to the cooling rack. You know, for taste testing purposes. lol. There’s never a full batch that makes it to the photo shoot. It smells too good. And all that melted chocolate? Irresistible.
In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
In a separate mixing bowl, whisk together all purpose flour and baking soda.
Add the dry ingredients into the wet ingredients. Mix the ingredients until combined.
Fold in the dark chocolate chunks, white chocolate chips, and freeze dried raspberries.
Refrigerate the cookie dough for about an hour.
When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Use a cookie scooper or a tablespoon to measure out the cookie dough and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet. Top with extra white chocolate chips if desired.
Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven. Drop the baking sheet with the cookies on a sturdy surface a few times. By banging the cookies, the melted chocolate will fall into the crevices of the cookies.
Let the cookies cool for several minutes before transferring over to a cooling rack.
Serve these raspberry chocolate chip cookies warm.
Enjoy!
- ½ cup butter at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ⅓ cup dark chocolate chunks
- ¼ cup white chocolate chips
- ¾ cup freeze dried raspberries
- Vanilla sea salt (optional)
- In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
- In a separate mixing bowl, whisk together all purpose flour and baking soda.
- Add the dry ingredients into the wet ingredients. Mix the ingredients until combined.
- Fold in the dark chocolate chunks, white chocolate chips, and freeze dried raspberries.
- Refrigerate the cookie dough for about an hour.
- When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- Use a cookie scooper or a tablespoon to measure out the cookie dough and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet. Top with extra white chocolate chips if desired.
- Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven. Drop the baking sheet with the cookies on a sturdy surface a few times. By banging the cookies, the melted chocolate will fall into the crevices of the cookies.
- Let the cookies cool for several minutes before transferring over to a cooling rack.
- Serve these raspberry chocolate chip cookies warm topped with vanilla sea salt if desired.
Where did you find freeze dried raspberries?
Love raspberry and chocolate
The best of both worlds. Fruit and chocolate. 🍃🍒🌲
I love the mix of raspberry and chocolate, these sound yummy