These cookies are the perfect treat for Valentine’s Day! If you are a chocolate chip cookie lover like me these are the perfect extra fancy cookie for a special occasion. I made these for our family and we couldn’t stop eating them! They were so chewy and delicious! The raspberry adds a delicious tartness! These cookies are no harder to make than a regular chocolate chip or chocolate chunk cookie. I think that is what I love about them! They are simply simple! They are also very pretty to look at!
Equipment for this Recipe:
- Mixing Bowl
- Handheld Mixer
- Small Bowl
- Whisk
- Food Processor or Blender
- Silicone Spatula
- Measuring Cups
- Cookie Scoop
- Cookie Sheet
- Parchment Paper
- Oven
Ingredients for this Recipe:
- Butter
- Dark Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- Flour
- Baking Powder
- Salt
- Freeze-Dried Raspberries
- Chocolate Chunks
Variations:
This recipe is versatile in the fruity flavor. Obviously this is just a play on a chocolate chip cookie. The freeze-dried raspberries add a nice tartness to this recipe. I have also done this same recipe with freeze-dried strawberries. The strawberries are slightly sweeter and less tart, but they are also good. Really any freeze dried fruit that you would like to turn into a powder can be added into this recipe instead of the raspberries.
Melted Butter versus Softened Butter:
Melted Butter- If you like a crunchier/thinner cookie, melt your butter before mixing it in with your sugar. This will allow the cookies to spread faster in the oven. This will make a softer/sticker dough so don’t be alarmed.
Softened Butter- If you like a thicker/chewy cookie, soften your butter before mixing it in with your sugar. This will slow down the process of the cookies spreading out in the oven.
Saving them for later:
These cookies are pretty simple to keep and save for later. Simply seal them in an airtight container and they will keep for a week. If you want to save them longer they will keep in the freezer for up to a month. Make sure to set them out 8 hours prior to serving if you keep them in the freezer.
Raspberry Chocolate Chunk Cookies
Notes
Softened Butter- Creates a chewy/thicker cookie.
Melted Butter-Created a crunchier/thinner cookie.
Ingredients
- 3/4 cup Unsalted Butter, melted or softened (see above)
- 3/4 cup Dark Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 tbsp Vanilla
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 oz. Freeze-Dried Raspberries
- 1 1/2 cups Chocolate Chunks
Instructions
- Preheat the oven to 350º. Line a cookie sheet with parchment paper.
- In a mixing bowl, combine butter, dark brown sugar, and sugar and mix on low until the butter is completely creamed into the sugar. Then, add in the egg and vanilla and mix on low until well combined.
- In a small bowl, whisk together flour, baking powder, and salt. Slowly add the flour mixture into the butter mixture, 1/2 cup at a time. Mix on low with the mixer until all the flour is well mixed in and a soft dough forms.
- In a food processor or blender, blend the freeze-dried raspberries into a powder form. Pour the raspberry powder into the dough and mix on low until it is well incorporated into the dough. Fold in the chocolate chips with a silicone spatula.
- Use a cookie scoop to scoop the cookies out onto the parchment lined cookie sheet. Bake in the oven for 12-14 minutes, when cookies are golden brown.
Nutrition Facts
Raspberry Chocolate Chunk Cookies
Serves: 24
|
Amount Per Serving: 1 Cookie
|
||
|---|---|---|
| Calories | 133 | |
| % Daily Value* | ||
| Total Fat 6.3 g | 9.7% | |
| Saturated Fat 3.8 g | 19% | |
| Trans Fat 0 g | ||
| Cholesterol 23 mg | 7.7% | |
| Sodium 117.1 mg | 4.9% | |
| Total Carbohydrate 18.1 g | 6% | |
| Dietary Fiber 0.3 g | 1.2% | |
| Sugars 10.2 g | ||
| Protein 1.4 g | ||
| Vitamin A 48.7% | Vitamin C 0.2% | |
| Calcium 24.4% | Iron 0.3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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