Ingredients
Equipment
Method
- Beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 4 minutes so the mixture looks pale and increases in volume.
- Add eggs one at a time, beating well after each addition until fully incorporated, then mix in vanilla extract.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl, then add to butter mixture in two additions, mixing just until no white streaks remain.
- Fold in chocolate chips with a rubber spatula, then add frozen raspberries and fold gently with just 3 or 4 strokes to keep most berries intact.
- Refrigerate dough for at least 30 minutes or up to 3 days so chilled dough spreads less during baking.
- Use a cookie scoop to portion dough into 2 tablespoon balls and place on parchment lined baking sheets spaced 2 inches apart, pressing extra chocolate chips and raspberries on top.
- Bake at 350°F for 12 to 14 minutes until edges are set and lightly golden but centers look slightly underdone, then cool on baking sheet for 5 minutes before transferring to wire rack.
Nutrition
Notes
Use frozen raspberries straight from the freezer and fold gently to keep berries intact. Chill dough for at least 30 minutes before baking for thicker cookies. Store in airtight container at room temperature up to 3 days or freeze baked cookies up to 3 months.