Apparently yesterday was national chocolate chip cookie day. I was working quite a bit yesterday so I had to miss taking part, but I figured I would contribute to the celebration today. Better late than never!
I had been going to post these cookies a few weeks ago and found that all the frozen raspberries had disappeared, so I couldn’t make them. Now I have raspberries again and am excited to share this recipe.
I just love the combination of raspberries and chocolate. I had the idea a few months ago to try adding raspberries to my Next Level Chocolate Chip Cookies to see if that would work. The flavour was outstanding, but the cookies were so soft, they fell apart when you picked them up.
I made three tweaks to the recipe and tried them again. First I took out the extra egg yolk. Though that works well for regular chocolate chip cookies to make them fudgy, but with the extra moisture the cookies get from the raspberries, I figured I could lose that. Second, I swapped the ratio of white sugar to brown sugar. White sugar will give you a crispier cookie than brown sugar because the water from the sugar evaporates faster in white sugar. Third, I decided to up the bake the cookies on convection bake at a slightly higher temperature. and baked them a bit longer, to crisp up the outside.
These three steps made a huge difference. The outsides of the cookies browned nicely and became crisp but the inside was still chewy. Exactly what I wanted! My daughter said, “who knew berries in chocolate chip cookies could be so good!”
I didn’t brown my butter this time as I did in the original chocolate chip cookies, but you could certainly do that step to make them even better!
Raspberry Chocolate Chip CookiesThese cookies pair the amazing combination of raspberry and chocolate for a delectably crispy-chewy cookie.
- In a medium bowl, mix flour, salt and baking soda.
- Mix sugars in a bowl.
- Add vanilla and egg and mix to combine after each addition on low speed.
- Add butter and increase speed to medium. Mix until combined.
- Add flour mixture and mix until combined.
- Fold in chocolate and frozen raspberries.
- Cover and chill in fridge for 30-60 minutes, or up to 1 day.
- Preheat oven to 375 F or 350 F for convection
- Line 2 baking sheets with parchment paper or silicon baking mat.
- Once dough has chilled, Scoop heaping tablespoons of dough onto baking sheet, 12 cookies per sheet.
- Bake cookies 2 sheets at a time, swapping the position of the trays halfway through, until outsides are golden and crisp about 10-12 minutes.
- Leave to set on pan at least 10 minutes so that the cookie and chocolate can firm up before moving to rack to cool completely.
Mix sugars in a bowl.
Add vanilla and egg and mix to combine after each addition on low speed.
Add butter and increase speed to medium. Mix until combined.
Add flour, baking soda and salt and mix until combined.
Fold in chocolate and frozen raspberries.
Cover and chill in fridge for 30-60 minutes, or up to 1 day.
Once dough has chilled, Scoop heaping tablespoons of dough onto baking sheet, 12 cookies per sheet.
Bake cookies 2 sheets at a time, swapping the position of the trays halfway through, until outsides are golden and crisp about 10-12 minutes. Leave to set on pan at least 10 minutes so that the cookie and chocolate can firm up before moving to rack to cool completely.
I love both chocolate and raspberries. YUM! Next time you might want to try coating your raspberries with flour before incorporating them. They will not bleed as much.
Let me know if that helps. 🙂
I missed national chocolate chip cookie day too! But this recipe looks great. Thanks for sharing – Danielle